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Grape Sherbet
From How we cook in Tennessee .., 1906
Serves 4
All sherbets may be made after this recipe, substituting the same amount of other fruit juices.
Presented as published in 1906. 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
512Calories
0 gProtein
132 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein0.5 g
Carbohydrates132 g
Fiber0.3 g
Sugars131 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium141 mg
Calcium22 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.6 mcg
Choline4.3 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 132. The excerpt below is the record exactly as published.
Grape Sherbet. — Lay a square of cheese cloth over a large bowl; drop in two pounds of ripe Concord grapes and mash with a wooden masher; after squeezing out all the juice, add an equal amount of water, juice of two lemons and a pound or more of sugar. Freeze. 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 two tablespoon- fuls of lemon jui
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