Fruit Sherbet

Name: Fruit Sherbet
Ingredients: 1% envelope Knox sparkling gelatine (scant measure).; 114 cups sugar.; 3 cups rich milk.; 1 orange.; 1 lemon.

From The Central cook book, 1924

This makes a large allowance for five persons.

Presented as published in 1924. 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

1081Calories

3 gProtein

281 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1081 kcal

Protein2.7 g

Carbohydrates281 g

Fiber6.4 g

Sugars269 g

Total Fat1.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium21 mg

Potassium442 mg

Calcium106 mg

Iron1.3 mg

Magnesium28 mg

Phosphorus57 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate56 mcg

Choline5.1 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 52. The excerpt below is the record exactly as published.

Fruit Sherbet 1% envelope Knox sparkling gelatine (scant measure). 114 cups sugar. 3 cups rich milk. 1 orange. 1 lemon.

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