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Champagne Sherbet
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 Persons.
Presented as published in 1922. 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
425Calories
1 gProtein
79 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories425 kcal
Protein0.8 g
Carbohydrates79 g
Fiber0 g
Sugars75 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium264 mg
Calcium25 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline6.7 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 131. The excerpt below is the record exactly as published.
CHAMPAGNE SHEKBET. Quantity for 6 Persons. 1 pt. of water 2 cups or 1 pt. of sugar 1 qt. of champagne 1 pt. of orange juice
Cook this with the app: pantry check, scaling, and the assistant.