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
89Calories
0 gProtein
22 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories89 kcal
Protein0 g
Carbohydrates22 g
Fiber0 g
Sugars17 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium95 mg
Calcium16 mg
Iron0.2 mg
Magnesium8.1 mg
Phosphorus4.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate12 mcg
Choline0.3 mg
Caffeine0 mg
Water355 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 68. The excerpt below is the record exactly as published.
CRANBERRY SHERBET. c. water. + ce. cranberry juice. tbsp. sugar. 1 tsp. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.