Fruit Sherbet
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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
7386Calories
38 gProtein
1915 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories7386 kcal
Protein38 g
Carbohydrates1915 g
Fiber37 g
Sugars1469 g
Total Fat9.8 g
Saturated Fat0.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium197 mg
Potassium11378 mg
Calcium954 mg
Iron34 mg
Magnesium482 mg
Phosphorus963 mg
Zinc5.9 mg
Copper3.8 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C832 mg
Vitamin A3136 mcg
Vitamin E2.5 mg
Vitamin K0 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)20 mg
Folate387 mcg
Choline111 mg
Caffeine0 mg
Water5111 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 64. The excerpt below is the record exactly as published.
1 quart of peaches or apricots, 4 lemons, 6 oranges, 3 pounds of sugar and 4 quarts of water
Cook this with the app: pantry check, scaling, and the assistant.