Ginger Sherbet
From Delicate dishes, 1896
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
1199Calories
20 gProtein
290 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories1199 kcal
Protein20 g
Carbohydrates290 g
Fiber36 g
Sugars148 g
Total Fat8.7 g
Saturated Fat4.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Omega-30.4 g
Cholesterol0 mg
Sodium88 mg
Potassium2970 mg
Calcium366 mg
Iron36 mg
Magnesium413 mg
Phosphorus376 mg
Zinc6.6 mg
Copper1.1 mg
Manganese57 mg
Vitamin D0 mcg
Vitamin C267 mg
Vitamin A6.4 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)17 mg
Folate100 mcg
Choline85 mg
Caffeine0 mg
Water915 g
As published
This recipe was extracted from Delicate dishes (1896), page 38. The excerpt below is the record exactly as published.
GINGER SHERBET. One-fourth pound of sugar, put on to boil in a pint of water. Chip the rind from 3 lemons and i orange. Add to the sugar; boil 5 minutes and set away to cool. To the remaining rind and juice of the fruit, add the juice of an- other lemon; mix with the cold syrup, strain and freeze. Pound 4 ounces of preserved ginger to a smooth paste and press through a sieve. Cut 2 ounces into small bits; mix altogether and stir with i tablespoonful of ginger syrup
Cook this with the app: pantry check, scaling, and the assistant.