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Grape Fruit Sherbet
From The Twin-city housewife, 1920
Serves 4
Recipe by Mrs. W. M. Hendren.
Presented as published in 1920. 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
446Calories
1 gProtein
115 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories446 kcal
Protein1 g
Carbohydrates115 g
Fiber1 g
Sugars113 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.8 mg
Potassium257 mg
Calcium27 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A1.7 mcg
Vitamin E0.3 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
Folate16 mcg
Choline12 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 48. The excerpt below is the record exactly as published.
Grape Fruit Sherbet Boil one quart of water and one pint of sugar twenty minutes. Let cool, then add one pint of grape-fruit juice, and the juice of one lemon. Two medium-size grapefruits
Cook this with the app: pantry check, scaling, and the assistant.