Grape Juice Sherbet

Name: Grape Juice Sherbet
Ingredients: soak Y% envelope gelatine; in 1% cup cold water; Make a syrup by boiling I cup sugar; and 14%4 cups boiling water; and add I pint grape juice; 4 tablespoonfuls lemon ‘juice

From Two hundred tested recipes, 1920

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

1376Calories

7 gProtein

338 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1376 kcal

Protein7.1 g

Carbohydrates338 g

Fiber4.1 g

Sugars272 g

Total Fat3.9 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0 mg

Sodium842 mg

Potassium409 mg

Calcium291 mg

Iron24 mg

Magnesium68 mg

Phosphorus114 mg

Zinc0.7 mg

Copper0.1 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C248 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.1 mg

Folate112 mcg

Choline12 mg

Caffeine0 mg

Water1112 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 21. The excerpt below is the record exactly as published.

GRAPE JUICE SHERBET soak Y% envelope gelatine in 1% cup cold water 5 minutes. Make a syrup by boiling I cup sugar and 14%4 cups boiling water ten minutes and add I pint grape juice, 4 tablespoonfuls lemon ‘juice

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