Fruit Sherbet
From The housewife's aid, 1950
—Mrs. Grace Kornegay.
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
1069Calories
20 gProtein
284 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1069 kcal
Protein20 g
Carbohydrates284 g
Fiber48 g
Sugars153 g
Total Fat4.8 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium48 mg
Potassium4392 mg
Calcium436 mg
Iron6 mg
Magnesium306 mg
Phosphorus330 mg
Zinc1.8 mg
Copper1.1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C668 mg
Vitamin A87 mcg
Vitamin E2.6 mg
Vitamin K3.6 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.9 mg
Folate372 mcg
Choline147 mg
Caffeine0 mg
Water2487 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 15. The excerpt below is the record exactly as published.
FRUIT SHERBET Juice of 6 lemons 1 can of grated pineapple 6 bananas mashed fine Juice of 3 oranges Sweeten to taste, add 1 quart of water, freeze partly, then add 2 large cans of Libby’s unsweetened milk
Cook this with the app: pantry check, scaling, and the assistant.