Vintage Recipe for Lime Sherbert

This recipe clipping came from my great-grandmother’s stash, and must be from the WW2 era, given the reference to rationing.:

Lime juice is wonderful on melons and in limeades, garnished with mint. It’s also elegant on avocado, with buttered green beans out of your garden, on cooked beets, or carrots. With the beets or carrots, add a pinch of sugar, too. It will hardly put a strain upon your ration! Here’s how to make a good lime sherbet.
Lime Sherbet
(serves five)
1 1/2 teaspoons plain gelatin
2 cups milk
3 tablespoons sugar
3/4 cup corn sirup (sic)
6 Tablespoons lime juice
1/8 teaspoon salt

Soften gelatin in half the cold milk.  Dissolve in the top of a double boiler over boiling water.  Add the remaining milk.  Mix sugar, corn sirup, lime juice, and salt, and add slowly to milk mixture, stirring constantly. Pour into freezing tray and freeze at coldest temperature, stirring several times during freezing.

Interesting that gelatin was once sold in volume that the cook measured out instead of those expensive little packets.  Let me know if you try this, and how it turns out!

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