Cantaloupe Sherbert
From Dainty recipes, 1950
Presented as published in 1950. 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
1069Calories
25 gProtein
258 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1069 kcal
Protein25 g
Carbohydrates258 g
Fiber22 g
Sugars235 g
Total Fat6.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium796 mg
Potassium4860 mg
Calcium276 mg
Iron10 mg
Magnesium384 mg
Phosphorus516 mg
Zinc12 mg
Copper2.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C460 mg
Vitamin A6139 mcg
Vitamin E0.4 mg
Vitamin K71 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)19 mg
Folate491 mcg
Choline13 mg
Caffeine0 mg
Water2834 g
As published
This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 10. The excerpt below is the record exactly as published.
CANTALOUPE SHERBERT Select six ripe cantaloupes, scoop out the meat and mash ery fine. Add one cupful of lemon juice and one cupful orange juice
Cook this with the app: pantry check, scaling, and the assistant.