Grape Juice Sherbet

Name: Grape Juice Sherbet
Ingredients: 1% envelope Knox gelatine; 1144 cups boiling water; 4% cup cold water; 1 pint grape juice; 4 lemons (juice); 4% cup orange juice

From The Wilson cook book, 1941

ELLA H. THOMAS.

Presented as published in 1941. 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

645Calories

8 gProtein

146 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories645 kcal

Protein7.9 g

Carbohydrates146 g

Fiber3.9 g

Sugars79 g

Total Fat3.6 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium868 mg

Potassium566 mg

Calcium318 mg

Iron24 mg

Magnesium83 mg

Phosphorus132 mg

Zinc0.7 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C262 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6 mg

Folate135 mcg

Choline9.2 mg

Caffeine0 mg

Water1873 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 30. The excerpt below is the record exactly as published.

Grape Juice Sherbet 1% envelope Knox gelatine 1144 cups boiling water 4% cup cold water 1 pint grape juice 4 lemons (juice) 4% cup orange juice

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