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Grape Sherbet
From How we cook in Tennessee .., 1906
Serves 4
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
603Calories
2 gProtein
157 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein2 g
Carbohydrates157 g
Fiber3.4 g
Sugars151 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium6.7 mg
Potassium504 mg
Calcium46 mg
Iron1 mg
Magnesium16 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A12 mcg
Vitamin E0.5 mg
Vitamin K33 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline15 mg
Caffeine0 mg
Water229 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
Cook this with the app: pantry check, scaling, and the assistant.