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Citrus Sherbet

Name: Citrus Sherbet
Yield: 3 servings
Ingredients: 2 cups water; 1 tablespoon granulated gelatine, soaked in; 1 cup sugar; 3 tablespoons cold water; Few gratings orange rind; 11% cups orange juice; 4 egg yolks; 1% cups grapefruit juice; 1 tablespoon lemon juice

From Boston Cooking-School cook book, 1896

Serves 3

Presented as published in 1896. 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

389Calories

4 gProtein

95 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories389 kcal

Protein4.2 g

Carbohydrates95 g

Fiber1.8 g

Sugars88 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium13 mg

Potassium467 mg

Calcium56 mg

Iron0.5 mg

Magnesium34 mg

Phosphorus47 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C108 mg

Vitamin A4.6 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate55 mcg

Choline11 mg

Caffeine0 mg

Water409 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 241. The excerpt below is the record exactly as published.

CITRUS SHERBET 2 cups water 1 tablespoon granulated gelatine, soaked in 1 cup sugar 3 tablespoons cold water Few gratings orange rind 11% cups orange juice 4 egg yolks 1% cups grapefruit juice 1 tablespoon lemon juice

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