Canton Sherbet
A dish that starts with sugar and finishes with canton ginger.
Ingredients
US
Metric
- 4 cups water
- 1 cup sugar
- ¼ lb. Canton ginger
- ½ cup orange juice
- ⅓ cup lemon juice
Steps
- Cut ginger in small pieces, add water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and freeze. To be used in place of punch at a course dinner. This quantity is enough to serve twelve persons.
Nutrition (estimated, per serving)
| Calories | 424 |
|---|---|
| Protein | 0.6 g |
| Fat | 0.2 g |
| Carbs | 109.2 g |
| Fiber | 0.2 g |
| Sodium | 2 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States