1 1/2 cup sugar
2 cup water, boiling
2 each lemons, juice
1 each lemon, rind - grated
1/8 tsp salt
2 each egg yolks
2 cup cream, whipped
2 each egg whites
Directions
Dissolve sugar in boiling water, add grated rind, lemon juice and
salt. Gradually pour over egg yolks, well beaten. Cool and freeze to
a slush. Whip cream, fold in stiffly beaten egg whites. Add to
half-frozen mixture and continue freezing until firm.
Source: Doris K. Reed, Kennonsburg Grange, Noble County, OH
Servings: 1 servings
Lemon Cream Sherbet Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into antiquity, in fact as far back into history as early Egypt, and maybe further still. However, in the main part, these early cookbooks were just very basic pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to academics are a few clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Moving our culinary historical trip onwards, there were some books which appeared in the 14th Century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they have no connection with the indian food that is served today, but rather accounts of the types of meals served to the rich. Over the following few centuries, the rich and powerful families of Wesstern Europe strove to serve the most exotic meals, and because of this the best cooks and their recipes were much in demand. Nevertheless, it was during the 19th century that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, cookery books were greatly in demand mostly as a result of higher levels of literacy, people having more leisure time and having more disposable income. The arrival of TV brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Lemon Cream Sherbet recipe.
