Fruit Sherbet

Name: Fruit Sherbet
Ingredients: One dozen oranges; i dozen bananas; ii^ pounds white grapes; J4 pineapple (preserved); i pint cherries (candied or maraschino); i pint sherry wine; 2 cups sugar boiled in a little water

From Delicate dishes, 1896

Serve chilled.

Presented as published in 1896. 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

5201Calories

40 gProtein

1191 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories5201 kcal

Protein40 g

Carbohydrates1191 g

Fiber89 g

Sugars920 g

Total Fat11 g

Saturated Fat1.9 g

Monounsaturated Fat1 g

Polyunsaturated Fat1.6 g

Cholesterol0 mg

Sodium110 mg

Potassium10468 mg

Calcium1061 mg

Iron8.3 mg

Magnesium710 mg

Phosphorus811 mg

Zinc4.3 mg

Copper2.6 mg

Manganese5.6 mg

Vitamin D0 mcg

Vitamin C1679 mg

Vitamin A281 mcg

Vitamin E5.3 mg

Vitamin K7.2 mcg

Vitamin B66.8 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)2 mg

Niacin (B3)17 mg

Folate948 mcg

Choline323 mg

Caffeine0 mg

Water4088 g

As published

This recipe was extracted from Delicate dishes (1896), page 35. The excerpt below is the record exactly as published.

FRUIT SHERBET. One dozen oranges, i dozen bananas, ii^ pounds white grapes, J4 pineapple (preserved), i pint cherries (candied or maraschino), i pint sherry wine, 2 cups sugar boiled in a little water

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