vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Currant Sherbet
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Presented as published in 1911. 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
641Calories
4 gProtein
154 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein4.2 g
Carbohydrates154 g
Fiber0 g
Sugars153 g
Total Fat3.6 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium71 mg
Potassium73 mg
Calcium25 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C41 mg
Vitamin A55 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 71. The excerpt below is the record exactly as published.
CURRANT SHERBET— Mash ripe red currants well and strain the juice. To two cups of the juice add two cups of sugar, two cups of water, and bring to boiling point. Cook a few minutes and skim well, then pour while hot slowly on to the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.