Name: Sherbet
Ingredients: juice of citrons; fine powdered loaf sugar; water; mucilage of citron

Sherbet

Ingredients

juice of citrons
fine powdered loaf sugar
water
mucilage of citron

Directions

Evaporate the juice of citrons in a water bath over low heat until it thickens to a honey-like consistency.
In a silver dish, melt the powdered sugar while stirring with a spatula until very dry.
Sprinkle the mucilage of citron over the sugar gradually, stirring continuously until it forms a paste.
Shape the paste into lozenges and store them in a dry, warm place for later use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.