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Grape Sherbet
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
155Calories
1 gProtein
36 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories155 kcal
Protein1.1 g
Carbohydrates36 g
Sugars32 g
Total Fat0.8 g
Sodium6.7 mg
Potassium232 mg
Calcium24 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C100 mg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Folate25 mcg
Water210 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 179. The excerpt below is the record exactly as published.
Grape Sherbet. Sweeten 1 quart of grape juicfe and add 2 coffee cups of orange i juice; when partially frozen the well-beaten white of 1 egg and 1 tablespoon of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.