Ginger Sherbet

Name: Ginger Sherbet
Ingredients: Put 2 lbs. of sugar; and 2 quarts of water; add the juice of 6 nice lemons; and 1 orange; add 5 ozs. of preserved ginger

From 365 desserts, 1900

Presented as published in 1900. 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

4226Calories

21 gProtein

1082 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories4226 kcal

Protein21 g

Carbohydrates1082 g

Fiber40 g

Sugars941 g

Total Fat11 g

Saturated Fat3.9 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat1.9 g

Omega-30.3 g

Cholesterol0 mg

Sodium132 mg

Potassium3035 mg

Calcium461 mg

Iron33 mg

Magnesium392 mg

Phosphorus376 mg

Zinc5.8 mg

Copper1.3 mg

Manganese47 mg

Vitamin D0 mcg

Vitamin C425 mg

Vitamin A8.8 mcg

Vitamin E0.9 mg

Vitamin K1.1 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)15 mg

Folate129 mcg

Choline89 mg

Caffeine0 mg

Water2595 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 22. The excerpt below is the record exactly as published.

Ginger Sherbet. Put 2 lbs. of sugar and 2 quarts of water on to boil, stir until the sugar is dissolved, then boil rapidly for 5 minutes, take from the fire and stand aside to cool. When cold, add the juice of 6 nice lemons and 1 orange

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