Vintage dessert recipes: Lemon milk sherbet; Lemon cream sherbet

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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Are you looking for something new and really refreshing to make for the children in your lives during the summer?  Children love to help you make any kind of frozen dessert, whether it is sherbet, ice cream, frappes -- it is always PARFAIT! (Silly pun ;-) intended!)

Try out these two lemon sherbert recipes with them.  One is made with milk, the other with cream.

No ice cream maker necessary! (click on link).

And don't miss my latest giveaway: the 50th anniversary edition of The I Hate to Cook Book.


Have fun,

Lemon Milk Sherbet

3 1/2 lemons

1 1/2 cups sugar

1 tablespoon gelatin

4 cups milk

2 egg whites

few grains salt

Soften gelatin in 1/2 cup cold milk.  Dissolve over hot water.  Dissolve sugar and salt in 1 cup milk which has been heated.  Add remainder of milk and the gelatin.  Gradually add lemon juice, stirring constantly.  Partially freeze.  Fold in stiffly beaten egg whites.  Continue freezing until firm.  12 servings.

Lemon Cream Sherbet

2 cups thin cream

6 cups milk

2 lemons

2 eggs, slightly beaten*

2 cups sugar

3 oranges

1/4 teaspoon salt

Extract juice from fruit.  Strain.  Combine cream, milk, eggs, sugar and salt.  Partially freeze.  Add fruit juices.  Continue freezing until firm.  20 servings.

*Note:  Back then, nobody worried about salmonella, and they still lived.  If you are concerned, before the first freezing, just heat the mixture as you would if you were making a custard.  This would be the same process as for ice cream.

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