Grape Sherbet
From Science of food & cookery, 1921
A slightly beaten egg may be used in place of the cream when cream is unobtainable.
Presented as published in 1921. 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
1650Calories
7 gProtein
227 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1650 kcal
Protein6.7 g
Carbohydrates227 g
Fiber0.5 g
Sugars208 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol241 mg
Sodium75 mg
Potassium607 mg
Calcium204 mg
Iron0.9 mg
Magnesium59 mg
Phosphorus203 mg
Zinc1.2 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C243 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate16 mcg
Choline6.1 mg
Caffeine0 mg
Water620 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 141. The excerpt below is the record exactly as published.
GRAPE SHERBET 2 cups grape juice J/j cup sugar or honey 3 tablespoons lemon juice i cup cream Blend the juices and the sugar or honey, and turn into the freezer. When partly frozen, add the cream, and continue freezing until firm, i slightly beaten egg
Cook this with the app: pantry check, scaling, and the assistant.