Fruit Sherbet

Name: Fruit Sherbet
Ingredients: 1 No. 2 can crushed pine- apple; 1 No. 2 can orange juice; Juice of 2 lemons; 1 cup sugar; 3 cups milk; 1 cup cream

From The Williamston cook book, 1950

Recipe by Mrs. John L. Goff.

Presented as published in 1950. 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

2100Calories

30 gProtein

261 gCarbs

108 gFat

Full nutrition (32 nutrients)

Calories2100 kcal

Protein30 g

Carbohydrates261 g

Sugars250 g

Total Fat108 g

Saturated Fat61 g

Monounsaturated Fat22 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol329 mg

Sodium328 mg

Potassium1657 mg

Calcium1061 mg

Iron0.2 mg

Magnesium120 mg

Phosphorus906 mg

Zinc3.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D7 mcg

Vitamin C55 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin K5.6 mcg

Vitamin B60.6 mg

Vitamin B123.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)1 mg

Folate52 mcg

Choline130 mg

Water939 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 24. The excerpt below is the record exactly as published.

FRUIT SHERBET 1 No. 2 can crushed pine- Juice of 2 lemons apple 1 cup sugar 1 No. 2 can orange juice 3 cups milk Combine above ingredients, then add 1 cup cream

Cook this with the app: pantry check, scaling, and the assistant.