Cherry Sherbet
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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
282Calories
5 gProtein
70 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories282 kcal
Protein4.6 g
Carbohydrates70 g
Fiber8.1 g
Sugars47 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium55 mg
Potassium782 mg
Calcium102 mg
Iron4.3 mg
Magnesium63 mg
Phosphorus108 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K54 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1539 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 64. The excerpt below is the record exactly as published.
1 quart of water, 1 pound of sugar and tlie juice of 2 lemons. Freeze. Fruit 1 quart of peaches or apricots, 4 lemons, 6 oranges, 3 pounds of sugar and 4 quarts of water. Mash peaches. Add juice of lemons and oranges, sugar and water, and freeze. Cherry 1 quart of sour cherries
Cook this with the app: pantry check, scaling, and the assistant.