Cranberry Sherbet
From Principles of cooking, 1914
Serve with turkey, chicken, or game course.
Presented as published in 1914. 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
1979Calories
6 gProtein
511 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1979 kcal
Protein6 g
Carbohydrates511 g
Fiber29 g
Sugars459 g
Total Fat2.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium34 mg
Potassium1114 mg
Calcium208 mg
Iron1.9 mg
Magnesium76 mg
Phosphorus113 mg
Zinc0.9 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C271 mg
Vitamin A57 mcg
Vitamin E8.1 mg
Vitamin K28 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate114 mcg
Choline61 mg
Caffeine0 mg
Water1281 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 70. The excerpt below is the record exactly as published.
Cranberry Sherbet. — Wash one quart of cranberries, cover with one pint of cold water, and cook until soft. When 184 ADDITIONAL RECIPES soft, press through a fruit press, and add enough water to make one quart of juice. Add the juice of two oranges and two cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.