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Blackberry Sherbet
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
No method was recorded for this recipe.
Nutrition per serving
394Calories
4 gProtein
102 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories394 kcal
Protein3.7 g
Carbohydrates102 g
Fiber13 g
Sugars116 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium414 mg
Calcium49 mg
Iron0.7 mg
Magnesium51 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.4 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water453 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 71. The excerpt below is the record exactly as published.
BLACKBERRY SHERBET. Blackberries. 1 quart. Sugar, 1 pint. Water. 1 quart. Lemon, 1
Cook this with the app: pantry check, scaling, and the assistant.