vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Sherbet
From Kentucky receipt book, 1903
Serves 11
Presented as published in 1903. 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
452Calories
5 gProtein
120 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein5 g
Carbohydrates120 g
Fiber13 g
Sugars94 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium6.9 mg
Potassium893 mg
Calcium140 mg
Iron1.7 mg
Magnesium55 mg
Phosphorus77 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C226 mg
Vitamin A26 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate96 mcg
Choline34 mg
Caffeine0 mg
Water457 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 179. The excerpt below is the record exactly as published.
Fruit Sherbet. Squeeze 2 dozen lemons and % dozen oranges. Make a syrup with 1 pint of water and II/2 pounds of granulated sugar, add this syrup to the juice and freeze, when frozen remove dasher and let it harden. Chop I/2 dozen oranges and % dozen bananas, a few strawberries may be added. In winter substitute 2 bunches of Malaga grapes
Cook this with the app: pantry check, scaling, and the assistant.