Grape Sherbet

Name: Grape Sherbet
Ingredients: one pound of sugar; one quart of water; one pint of unfermented grape juice; four tablespoonfuls of lemon juice; the white of one egg

From My best 250 recipes, 1907

All sherbets may be made after this recipe, substituting the same amount of other fruit juices.

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

2417Calories

7 gProtein

579 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories2417 kcal

Protein6.9 g

Carbohydrates579 g

Fiber1.2 g

Sugars524 g

Total Fat19 g

Saturated Fat4.2 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat4.4 g

Omega-30 g

Cholesterol67 mg

Sodium365 mg

Potassium677 mg

Calcium106 mg

Iron2.8 mg

Magnesium71 mg

Phosphorus127 mg

Zinc0.8 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C29 mg

Vitamin A55 mcg

Vitamin E0.1 mg

Vitamin K2 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.9 mg

Folate44 mcg

Choline19 mg

Caffeine0 mg

Water1474 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 26. The excerpt below is the record exactly as published.

GRAPE SHERBET Boil one pound of sugar and one quart of water together for five minutes; strain and cool. When cold, add one pint of unfermented grape juice and four tablespoonfuls of lemon juice. Turn the mixture into the freezer and stir slowly until frozen. Remove the dasher and stir in a meringue made by beating the white of one egg

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