vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Sherbet
From The household (of the Detroit free press), 1886
Serves 10
Presented as published in 1886. 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
821Calories
8 gProtein
41 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories821 kcal
Protein7.6 g
Carbohydrates41 g
Fiber0 g
Sugars34 g
Total Fat70 g
Saturated Fat39 g
Monounsaturated Fat15 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol305 mg
Sodium82 mg
Potassium226 mg
Calcium132 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus166 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline88 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 427. The excerpt below is the record exactly as published.
CREAM SHERBET. Put the yolks of six eggs and a dessert spoonful of vanilla into two quarts of cream. Place on the fire in a stew pan, and let it come to a boil, then strain. Add three-fourths of a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.