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London Sherbet

A dish where sugar and seeded and finely cut raisins do the work.

Ices, Ice Creams, And Other Frozen Desserts

contains eggscontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 cups sugar
  • 2 cups water
  • ⅓ cup seeded and finely cut raisins
  • ¾ cup orange juice
  • 3 tablespoons lemon juice
  • 1 cup fruit syrup
  • ¼ grated nutmeg
  • ¼ cup port wine
  • Whites 3 eggs

Steps

  1. Make syrup by boiling water and sugar ten minutes; pour over raisins, cool, and add fruit syrup and nutmeg; freeze to a mush, then add wine and whites of eggs beaten stiff, and continue freezing. Serve in glasses. Fruit syrup may be used which has been left from canned peaches, pears, or strawberries.

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Nutrition (estimated, per serving)
Calories468
Protein0.3 g
Fat0.1 g
Carbs119.0 g
Fiber0.3 g
Sodium2 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States