Tomato Sherbet Recipe

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Instructions
  1. Simmer together for twenty minutes one quart of chopped tomato, one pint of water, the juice of two lemons and the grated rind of one, two cups of sugar and half a teaspoon of ground ginger.
  2. When sufficiently cooked pass through a sieve, add four ounces of crystallized cherries and two cups of freshly grated apple.
  3. Freeze as usual, adding when nearly frozen one glass of Maraschino and the stiffly whipped whites of two eggs.

 




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