vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Grape Fruit Sherbet
From Fruit recipes, 1907
Serves 4
Presented as published in 1907. 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
817Calories
5 gProtein
200 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories817 kcal
Protein4.9 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium45 mg
Potassium40 mg
Calcium21 mg
Iron0.6 mg
Magnesium5.2 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 99. The excerpt below is the record exactly as published.
GRAPE FRUIT SHERBET Take the juice of six pomelos, four cups of sugar, and a pint of water. Soak a tablespoon of gelatine in part of the water until dissolved, then bring to a boil with the water and fruit juice. When cool, freeze partially; add whipped whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.