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Cowslip Sherbet
From Vegetarian cookery, 1891
Serves 20
Primrose sherbet may be made in the same way.
Presented as published in 1891. 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
1136Calories
2 gProtein
292 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1136 kcal
Protein1.6 g
Carbohydrates292 g
Fiber2.4 g
Sugars289 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol19 mg
Sodium33 mg
Potassium173 mg
Calcium60 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C50 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate23 mcg
Choline21 mg
Caffeine0 mg
Water843 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 143. The excerpt below is the record exactly as published.
Cowslip Sherbet. To four gallons of water put twelve pounds of loaf sugar, broken, and the whites of two eggs, beaten ; boU it half au hour, taking off the scum till quite clear ; pour it on a peck of cowslip-flowers, and the rinds of eight lemons, and six Seville or sweet oranges. Strain, and boil the juice of the lemons and oranges, adding half a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.