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Coffee Sherbet
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
663Calories
3 gProtein
32 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein3.3 g
Carbohydrates32 g
Fiber0 g
Sugars26 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol161 mg
Sodium36 mg
Potassium244 mg
Calcium100 mg
Iron0 mg
Magnesium15 mg
Phosphorus94 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate3.2 mcg
Choline4.1 mg
Caffeine63 mg
Water253 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 230. The excerpt below is the record exactly as published.
COFFEE SHERBET. To a pint of strong coffee add a pint of cream, six heaping tablespoon- tuls of sugar and six drops of vanilla
Cook this with the app: pantry check, scaling, and the assistant.