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Apple Sherbet
From How we cook in Tennessee .., 1906
Serves 4
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
122Calories
1 gProtein
33 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories122 kcal
Protein1.2 g
Carbohydrates33 g
Fiber4.3 g
Sugars24 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1 mg
Potassium271 mg
Calcium24 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A5 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5.5 mcg
Choline10 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 4 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 132. The excerpt below is the record exactly as published.
Apple Sherbet. — Cook apples before running them through a sieve ; add juice of two lemons to a quart of apples
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