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Cranberry Sherbet
From Kentucky receipt book, 1903
Serves 4
Serve in punch glasses with whipped cream on top.
Presented as published in 1903. 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
589Calories
8 gProtein
135 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein7.6 g
Carbohydrates135 g
Fiber10 g
Sugars113 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium78 mg
Potassium298 mg
Calcium52 mg
Iron1.6 mg
Magnesium23 mg
Phosphorus130 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C40 mg
Vitamin A89 mcg
Vitamin E4.3 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline163 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 179. The excerpt below is the record exactly as published.
Cranberry Sherbet. Boil 2 quarts of cranberries until soft, then strain through a jelly bag. Add 1 pint of granulated sugar to the liquid and par- tially freeze. Then whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.