The 1901 Cookbook Archive
No. 3347 — Sherbet from Almond Shells
English historical translation of Molokhovets recipe No. 3347 from the 1901 Russian cookbook, retaining original methods and measures.
Boil almond shells until the water becomes brown. Take 2½ glasses of this liquid and 3 pounds sugar, and cook as in the preceding recipe.
Remove from the heat, stir and flavour with 2 teaspoons lemon juice, without zest.
Historical editorial note: Almond-shell infusions are documented as a historical ingredient, not assessed here for modern food use.
Original source: Read Russian recipe No. 3347. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.