vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Sherbet
From Delicacies, 1929
Serves 5
Presented as published in 1929. 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
506Calories
8 gProtein
110 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein8.2 g
Carbohydrates110 g
Fiber4.6 g
Sugars104 g
Total Fat6.8 g
Saturated Fat3.7 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol23 mg
Sodium76 mg
Potassium610 mg
Calcium309 mg
Iron0.4 mg
Magnesium41 mg
Phosphorus223 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C98 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate48 mcg
Choline49 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 57. The excerpt below is the record exactly as published.
Cream Sherbet 1 qt. milk (as much cream Grated rind of two lemons as possible) Juice of four oranges 2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.