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Cranberry Sherbet
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Serve in sherbet glasses.
Presented as published in 1911. 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
613Calories
1 gProtein
159 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories613 kcal
Protein1.2 g
Carbohydrates159 g
Fiber7.7 g
Sugars143 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium202 mg
Calcium30 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A6 mcg
Vitamin E2.5 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.6 mcg
Choline12 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 71. The excerpt below is the record exactly as published.
CRANBERRY SHERBET— This is often used at a Thanks- giving course dinner to serve after the roast. To make it boil a quart of cranberries with two cupfuls of water until soft, add two cupfuls sugar, stir until dissolved, let cool, add the juice of one or two lemons
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