Blackberry Sherbet
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
1722Calories
48 gProtein
457 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1722 kcal
Protein48 g
Carbohydrates457 g
Fiber160 g
Sugars592 g
Total Fat3.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium86 mg
Potassium5350 mg
Calcium604 mg
Iron9.4 mg
Magnesium614 mg
Phosphorus641 mg
Zinc5.5 mg
Copper4.2 mg
Manganese24 mg
Vitamin D0 mcg
Vitamin C733 mg
Vitamin A6 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate66 mcg
Choline31 mg
Caffeine0 mg
Water3810 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 37. The excerpt below is the record exactly as published.
three quarts of the berries with a pint of sugar and let .them stand for a couple of hours. Add a quart of water and the juice of half a dozen lemons
Cook this with the app: pantry check, scaling, and the assistant.