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Grape Sherbet
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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
67Calories
2 gProtein
15 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories67 kcal
Protein1.5 g
Carbohydrates15 g
Fiber0.3 g
Sugars9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium67 mg
Potassium51 mg
Calcium25 mg
Iron1.9 mg
Magnesium7.5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline1.7 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 69. The excerpt below is the record exactly as published.
GRAPE SHERBET. For 8 persons mix 1 pint of grape juice (unfermented), FEOZEN DESSEETS 153 juice of lemon and 1 neaping tablespoonful of gelatine dis- solved in boiling water
Cook this with the app: pantry check, scaling, and the assistant.