Fruit Sherbet

Name: Fruit Sherbet
Ingredients: Two quarts of water; one pound of sugar; the juice of four lemons; the sliced rind of two; one orange; the juice of three oranges; a can of grated pineapple

From Raleigh recipe book, 1925

Presented as published in 1925. 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

2201Calories

11 gProtein

574 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories2201 kcal

Protein11 g

Carbohydrates574 g

Fiber28 g

Sugars529 g

Total Fat3.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium86 mg

Potassium1856 mg

Calcium459 mg

Iron3.8 mg

Magnesium126 mg

Phosphorus181 mg

Zinc0.9 mg

Copper0.7 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C606 mg

Vitamin A63 mcg

Vitamin E1.6 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.7 mg

Folate251 mcg

Choline66 mg

Caffeine0 mg

Water2872 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 30. The excerpt below is the record exactly as published.

FRUIT SHERBET Two quarts of water and one pound of sugar well boiled. When cold add the juice of four lemons, and the sliced rind of two, and let stand for half an hour. Strain and freeze. Slice one orange as thinly as pos- sible without removing the rind. When the lemon ice begins to thicken add this sliced orange, the juice of three oranges and a can of grated pineapple

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