Royal Sherbet from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take fine, fresh Louisiana Oranges and press out all the juice, and mash the pulp and strain through a sieve. To each pint of juice allow two tablespoonfuls of Brandy and two of Orange Syrup. Sweet...
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Ingredients
- A Dozen Fine Louisiana Oranges
- 2 Tablespoonfuls of Brandy
- 2 Tablespoonfuls of Orange Syrup
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