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Grape Sherbet
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. 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
463Calories
1 gProtein
118 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories463 kcal
Protein1 g
Carbohydrates118 g
Fiber0.2 g
Sugars118 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium132 mg
Calcium22 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Choline4.2 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 138. The excerpt below is the record exactly as published.
GRAPE SHERBET AND ICE CREAM 207 well mixed, add 6 cups boiling water and let boil 2 or 3 min- utes, but no longer, then add 2 teasp clear granulated gela- tine soaked in 2 tablesp cold water, and stir till dissolved, then strain through cheese cloth wrung out of hot water. Add to the strained liquid l^^ cups sugar, and when dissolved and cold, freeze. Serve in glass cups, each one topped off with a spoonful of whipped cream. Grape Sherbet To 1 pt sugar add 1 qt water and boil 20 minutes, then add 1 teasp clear granulated gelatine soaked in 1 tablesp cold water, and when dissolved, remove from fire, add 1 pt clear grape juice, and the juice of 2 lemons
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Cook this with the app: pantry check, scaling, and the assistant.