Currant Mint Sorbet
From What to Have for Dinner, 1905
Presented as published in 1905. 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
889Calories
8 gProtein
218 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories889 kcal
Protein7.9 g
Carbohydrates218 g
Fiber7.3 g
Sugars104 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1135 mg
Potassium258 mg
Calcium321 mg
Iron32 mg
Magnesium43 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A5.3 mcg
Vitamin E0.1 mg
Vitamin K8.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate136 mcg
Choline34 mg
Caffeine0 mg
Water460 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 67. The excerpt below is the record exactly as published.
CURRANT MINT SORBET. 1 glass currant jelly 24 cups boiling water 14 tablespoons finely Shavings from the rind of chopped mint leaves # orange 1 tablespoon lemon juice Beat jelly, using a silver fork and dissolve in boiling water. Add remaining ingredients and freeze to a mush. Serve in small glasses and garnish each with a sprig of fresh mint
Cook this with the app: pantry check, scaling, and the assistant.