vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fruit Sherbet
From Atlanta women's club cook book, 1921
Serves 3
Mrs. H. B. Rogers
Presented as published in 1921. 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
417Calories
4 gProtein
105 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories417 kcal
Protein3.9 g
Carbohydrates105 g
Fiber0.9 g
Sugars102 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium54 mg
Calcium19 mg
Iron0.3 mg
Magnesium6.2 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate3.7 mcg
Choline1.7 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 93. The excerpt below is the record exactly as published.
FRUIT SHERBET. 1 qt. water. 1 pt. fruit juice, and fruit. 11/2 cups sugar. Whites of 2 eggs. Juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.