vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cranberry Sherbert or Ice
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
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
524Calories
5 gProtein
126 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein4.6 g
Carbohydrates126 g
Fiber5.8 g
Sugars112 g
Total Fat3.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium45 mg
Potassium299 mg
Calcium44 mg
Iron1 mg
Magnesium22 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C52 mg
Vitamin A45 mcg
Vitamin E2.2 mg
Vitamin K7.2 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate34 mcg
Choline83 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 102. The excerpt below is the record exactly as published.
CRANBERRY SHERBERT OR ICE. Ruth Bell, Lincoln, Neb. One quart of cranberries stewed in a pint of water, juice of one lemon, one cup of orange juice, two large cups of sugar, made into syrup with one cup of water
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