Apricot Sherbet

Name: Apricot Sherbet
Ingredients: iy2 c. new milk; 1 pinch of salt; 1 c. whipping cream; 2 egg whites; 3 c. sugar; 2 tbsp. pulverized sugar; 1 qt. canned apricots

From The Relief Societ Cookbook, 1930

Recipe by Mrs. Bessy Beal.

Presented as published in 1930. 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

3267Calories

11 gProtein

639 gCarbs

85 gFat

Full nutrition (33 nutrients)

Calories3267 kcal

Protein11 g

Carbohydrates639 g

Fiber0.6 g

Sugars629 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium56 mg

Potassium316 mg

Calcium153 mg

Iron0.4 mg

Magnesium19 mg

Phosphorus139 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.4 mg

Vitamin A39 mcg

Vitamin E0.2 mg

Vitamin K6.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate0.8 mcg

Choline0.7 mg

Caffeine0 mg

Water225 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 16. The excerpt below is the record exactly as published.

APRICOT SHERBET iy2 c. new milk 1 pinch of salt 1 c. whipping cream 2 egg whites 3 c. sugar 2 tbsp. pulverized sugar 1 qt. canned apricots

Cook this with the app: pantry check, scaling, and the assistant.