Grape Sherbet
From The home science cook book, 1902
Alternatively, use grape juice with thin cream.
Presented as published in 1902. 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
2051Calories
6 gProtein
327 gCarbs
85 gFat
Full nutrition (33 nutrients)
Calories2051 kcal
Protein6.3 g
Carbohydrates327 g
Fiber2 g
Sugars272 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium129 mg
Potassium583 mg
Calcium206 mg
Iron0.6 mg
Magnesium65 mg
Phosphorus205 mg
Zinc0.9 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C226 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate7.3 mcg
Choline21 mg
Caffeine0 mg
Water608 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.
Grape Sherbet. Chill a quart of rich milk in the freezer. Warm half a pint of Concord grape jelly; as it dissolves add half a cup of sugar. Mix with the milk and freeze. Or use one pint of grape juice with thin cream
Cook this with the app: pantry check, scaling, and the assistant.