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Apricot Cream Sherbet
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
419Calories
2 gProtein
38 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein1.7 g
Carbohydrates38 g
Fiber0.2 g
Sugars34 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol80 mg
Sodium18 mg
Potassium124 mg
Calcium51 mg
Iron0.1 mg
Magnesium8.2 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A6.4 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.9 mcg
Choline1.7 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 241. The excerpt below is the record exactly as published.
APRICOT CREAM SHERBET 1 can apricots - Y% cup water or wine 1 cup sugar 4 cup lemon juice 1 pint cream, whipped
Cook this with the app: pantry check, scaling, and the assistant.