vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Grape Sherbet
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
167Calories
2 gProtein
36 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein2.1 g
Carbohydrates36 g
Fiber0 g
Sugars32 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium19 mg
Potassium243 mg
Calcium28 mg
Iron0.3 mg
Magnesium22 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C100 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate29 mcg
Choline25 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 181. The excerpt below is the record exactly as published.
Grape Sherbet. Add to 1 quart of grape juice, sweetened to taste, 2 coflfee cups of orange juice sweetened; when partially frozen stir in the well- beaten white of 1 egg and 1 tablespoon granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.