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Fruit Sherbets
From The Cook County cook book, 1912
Serves 3
For lemon sherbet, use 1 cup of lemon juice.
Presented as published in 1912. 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
563Calories
1 gProtein
144 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein0.8 g
Carbohydrates144 g
Fiber0 g
Sugars142 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium72 mg
Potassium57 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.4 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.3 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 386. The excerpt below is the record exactly as published.
FRUIT SHERBETS.— Boil 1 qt. water and 2 cups sugar 20 minutes (let boil vigorously during the whole time); add 1 tea- spoon gelatin, softened in cold w^ater, strain, and when cold add a scant pt. fruit juice and juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.