vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apricot Sherbet
From Atlanta women's club cook book, 1921
Serves 6
Presented as published in 1921. 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
177Calories
2 gProtein
44 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories177 kcal
Protein2 g
Carbohydrates44 g
Fiber2.6 g
Sugars41 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.6 mg
Potassium312 mg
Calcium16 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A159 mcg
Vitamin E1 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate3.2 mcg
Choline2.9 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 92. The excerpt below is the record exactly as published.
APRICOT SHERBET. 1 qt. can apricots. 1 cup sugar. 2 cups water. Juice 3 lemons. 1 egg white
Cook this with the app: pantry check, scaling, and the assistant.