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Chocolate Sherbet
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 16
Presented as published in 1907. 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
563Calories
12 gProtein
138 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein12 g
Carbohydrates138 g
Fiber13 g
Sugars114 g
Total Fat7.7 g
Saturated Fat3.9 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol70 mg
Sodium48 mg
Potassium1099 mg
Calcium69 mg
Iron7 mg
Magnesium208 mg
Phosphorus347 mg
Zinc3 mg
Copper1.6 mg
Manganese1.6 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate23 mcg
Choline61 mg
Caffeine33 mg
Water311 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 104. The excerpt below is the record exactly as published.
CHOCOLATE SHERBET. 4 lbs. sugar, i^ lbs. chocolate or cocoa powder, 5 quarts water, 1 oz. gelatin or 6 whites of eggs, vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.