Apple Sherbet from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take about a dozen Apples, pare, core and quarter. Put the sugar and water to boil, add the Apples, and when very tender strain all through a sieve. Add the juice of the lemon and set to freeze as ...
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Ingredients
- 2 Cupfuls of Sugar
- 1½ Pints of Apple Juice
- A Quart of Water
- The Juice of a Lemon
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