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Grape Sherbet
From The white ribbon cook book, 1894
Serves 5
Presented as published in 1894. 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
498Calories
3 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories498 kcal
Protein3.2 g
Carbohydrates125 g
Fiber6.9 g
Sugars115 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.5 mg
Potassium621 mg
Calcium135 mg
Iron0.4 mg
Magnesium44 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C243 mg
Vitamin A32 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate88 mcg
Choline24 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 108. The excerpt below is the record exactly as published.
Grape Sherbet — One quart grape juice, ob- tained by boiling the grapes half an hour and straining through a jelly bag, juice of 8 good- sized oranges, 1% cups sugar
Cook this with the app: pantry check, scaling, and the assistant.