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A Good Sherbet
From How we cook in Tennessee .., 1906
Serves 20
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
229Calories
3 gProtein
59 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories229 kcal
Protein2.7 g
Carbohydrates59 g
Fiber4.3 g
Sugars52 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium283 mg
Calcium71 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A12 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate39 mcg
Choline12 mg
Caffeine0 mg
Water534 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 131. The excerpt below is the record exactly as published.
A Good Sherbet. — Twelve oranges, twelve lemons, one pine- apple, grated, whites of four eggs, beaten to a froth, two gal- lons of water, one quart of sugar
Cook this with the app: pantry check, scaling, and the assistant.