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Blackberry Sherbet
From Kentucky receipt book, 1903
Serves 5
Presented as published in 1903. 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
476Calories
3 gProtein
124 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories476 kcal
Protein3.2 g
Carbohydrates124 g
Fiber11 g
Sugars133 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium360 mg
Calcium45 mg
Iron0.7 mg
Magnesium42 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.4 mcg
Choline2 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 180. The excerpt below is the record exactly as published.
Blackberry Sherbet. One quart of blackberries, 1 quart water, 1^ pints granulated sugar, 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.