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Ginger Sherbet
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
106Calories
3 gProtein
23 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein2.5 g
Carbohydrates23 g
Fiber4 g
Sugars3.9 g
Total Fat1.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium10 mg
Potassium377 mg
Calcium33 mg
Iron5.8 mg
Magnesium61 mg
Phosphorus48 mg
Zinc1 mg
Copper0.1 mg
Manganese9.4 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate3.7 mcg
Choline12 mg
Caffeine0 mg
Water3.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 329. The excerpt below is the record exactly as published.
GINGER SHERBET. — Make and freeze a lemon water ice; stir into it 4 oz. of preserved ginger cut into small pieces, and 2 table- spoons of the ginger syru
Cook this with the app: pantry check, scaling, and the assistant.