vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Sherbet
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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
754Calories
17 gProtein
28 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein17 g
Carbohydrates28 g
Fiber3.7 g
Sugars13 g
Total Fat66 g
Saturated Fat35 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol533 mg
Sodium178 mg
Potassium474 mg
Calcium187 mg
Iron2.6 mg
Magnesium32 mg
Phosphorus308 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C71 mg
Vitamin A161 mcg
Vitamin E1.3 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate62 mcg
Choline301 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 554. The excerpt below is the record exactly as published.
Cream Sherbet. — Beat loz. of caster sugar into 1 pint of Cream and the whites of six eggs previously beaten to a stiff froth. Dissolve another ounce of caster sugar in 3qts. of water, and pour this upon four lemons thinly sliced
Cook this with the app: pantry check, scaling, and the assistant.