Cranberry Sherbet
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
946Calories
0 gProtein
240 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories946 kcal
Protein0.2 g
Carbohydrates240 g
Fiber0.2 g
Sugars219 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium48 mg
Potassium420 mg
Calcium53 mg
Iron0.8 mg
Magnesium31 mg
Phosphorus21 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate57 mcg
Choline3.2 mg
Caffeine0 mg
Water984 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 39. The excerpt below is the record exactly as published.
CRANBERRY SHERBET. 2 c. water. 2 ¢c. cranberry juice. 1 c.sugar. + c. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.