{"id":7764,"slug":"lemon-ginger-sherbet","title":"LEMON GINGER SHERBET","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two lemons (for peel)","eight lemons (using the first two)","one-fourth pound of ginger","four cups of sugar","two quarts of boiling water","whites of two eggs"],"ingredients_norm":["lemon","fourth pound of ginger","sugar","boiling water","egg white"],"steps":["Shave very thin bits of the yellow peel from two lemons, being careful not to get any of the white.","Cut eight lemons (using the first two) into halves, extract seeds and press out the juice.","Cut one-fourth pound of ginger in strips.","Boil until clear, four cups of sugar, two quarts of boiling water, ginger and shaved lemon peel.","Add lemon juice and strain through a cheese-cloth.","Freeze until thick and add the stiff-beaten whites of two eggs.","Mix well; finish freezing, and pack."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w93:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b78c4f8cabbb4d357b0ced4eb9517f9d24f57f3503294e62b01b6fe525ad48c8","created_at":"2026-08-02T17:05:10Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lemon-ginger-sherbet"}