Ginger Sherbet

Name: Ginger Sherbet
Ingredients: cut 4 ozs. of preserved ginger; adding to it 2 tablespoonfuls of the ginger syrup

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

423Calories

10 gProtein

93 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories423 kcal

Protein10 g

Carbohydrates93 g

Fiber16 g

Sugars16 g

Total Fat4.8 g

Saturated Fat2.9 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Omega-30.3 g

Cholesterol0 mg

Sodium40 mg

Potassium1507 mg

Calcium131 mg

Iron23 mg

Magnesium244 mg

Phosphorus192 mg

Zinc4.2 mg

Copper0.5 mg

Manganese38 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A2.3 mcg

Vitamin E0 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)11 mg

Folate15 mcg

Choline47 mg

Caffeine0 mg

Water15 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 30. The excerpt below is the record exactly as published.

Ginger Sherbet. Make a lemon water ice and freeze, cut 4 ozs. of preserved ginger into very small pieces, adding to it 2 tablespoon fuls of the ginger syru

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