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Bhubarb Sherbet
From Cassell's dictionary of cookery, 1892
Serves 4
Cost: 2d. per pint. Sufficient for a quart.
Presented as published in 1892. 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
139Calories
1 gProtein
36 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories139 kcal
Protein0.8 g
Carbohydrates36 g
Fiber1.7 g
Sugars32 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium199 mg
Calcium62 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A3.1 mcg
Vitamin E0.2 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.7 mcg
Choline4.7 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1524. The excerpt below is the record exactly as published.
Bhubarb Sherbet (a wholesome and refreshing beverage). — Take as much young rhubarb, which has been cut into short lengths, as will measure half a pint. Boil this in a quart of water for twenty minutes, sti-ain the liquor through muslin, and sweeten with five or six large lumps of sugar, which have been rubbed upon the rind of a smaU lemon until the flavour has been extracted.
Cook this with the app: pantry check, scaling, and the assistant.