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Ginger Sherbet
From Boston Cooking-School cook book, 1896
Serves 6
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
190Calories
1 gProtein
47 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein1.2 g
Carbohydrates47 g
Fiber0.8 g
Sugars39 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium282 mg
Calcium17 mg
Iron0.3 mg
Magnesium25 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline11 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 241. The excerpt below is the record exactly as published.
GINGER SHERBET 4 cups water 14 pound Canton ginger 1 cup sugar 1% cup orange juice 4 cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.