Cherry Sorbet
From The "Queen" cookery books: Ices, 1902
Cherries should be well marinaded before serving.
Presented as published in 1902. 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
696Calories
17 gProtein
63 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein17 g
Carbohydrates63 g
Fiber7.1 g
Sugars3.6 g
Total Fat45 g
Saturated Fat6.2 g
Monounsaturated Fat25 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol67 mg
Sodium336 mg
Potassium526 mg
Calcium197 mg
Iron3.4 mg
Magnesium171 mg
Phosphorus328 mg
Zinc2.1 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A55 mcg
Vitamin E15 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.3 mg
Folate57 mcg
Choline30 mg
Caffeine0 mg
Water1009 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 21. The excerpt below is the record exactly as published.
Cherry Sorbet. — Add Italian meringue in the usual way to a quart of cherry water ice, re-freeze 48 ICES. till smooth, then add a good claret- glassful of kirsch, a sherry-glassful of brandy, and two or three drops of essence of almonds, freeze again for a minute or two, then serve in ice cups, garnished with stoned fi'esh cherries marinaded in lemon juice and sugar
Cook this with the app: pantry check, scaling, and the assistant.