“NOTE 54.--_On Sherbets._ The Arabs have various kinds of sherbets, or sweet drinks; the most common of which is merely sugar and water, made very sweet. The most esteemed kind is prepared from a hard conserve of violets, made by pounding violet-flowers, and then boiling them with sugar. Other kinds are prepared from conserves of fruits, &c. The sherbet is served in covered glass cups, containing from two-thirds to three-quarters of an English pint; the same which I have described in a former note as used for wine. These are placed on a round tray, and covered with a round piece of embroidered silk, or cloth of gold; and on the right arm of the person who presents the sherbet, is hung a long napkin with a deep embroidered border of gold and coloured silks at each end, which is ostensibly offered for the purpose of wiping the lips after drinking, though the lips are scarcely touched with it.”
A cook of roughly the same moment, setting down the same dish.
mass with refined sugar, and they are intended to preserve the virtues and properties of recent flowers, leaves, roots, peels, or fruits, unaltered, and as near as possible to what they were when fresh gathered, and to give them an agreeable taste. 1507. The last-mentioned, but not the least-important preparation of fruit, is the _compôte,_ a confiture made at the moment of need, and with much less sugar than would be ordinarily put to preserves. They are most wholesome things, suitable to most stomachs which cannot accommodate themselves to raw fruit or a large portion of sugar: they are the happy medium, and far better than ordinary stewed fruit.
Sources: The passage is from Unknown, The Thousand and One Nights, Vol. I.: Commonly Called the Arabian Nigh, tr. Lane, Edward William, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, lamp stamp.