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Cranberry Sherbet

Name: Cranberry Sherbet
Yield: 4 servings
Ingredients: one quart cranberries; one pound sugar; one quart water; juice of one lemon

From The Times cook book, no. 2, 1905

Serves 4

Presented as published in 1905. 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

507Calories

1 gProtein

132 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories507 kcal

Protein0.7 g

Carbohydrates132 g

Fiber5.2 g

Sugars120 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium11 mg

Potassium144 mg

Calcium21 mg

Iron0.4 mg

Magnesium13 mg

Phosphorus18 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A4.3 mcg

Vitamin E1.9 mg

Vitamin K7.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate6.4 mcg

Choline9.1 mg

Caffeine0 mg

Water383 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 121. The excerpt below is the record exactly as published.

CRANBERRY SHERBET. Mrs. E. H. Williams, 120 East Fern avenue, Redlands, Cal.— One quart cranberries, one pound sugar, one quart water, juice of one lemon

Cook this with the app: pantry check, scaling, and the assistant.