Greek Sorbet

Name: Greek Sorbet
Ingredients: a pint of sugar syrup; eight tablespoonfuls of strained orange juice; a good spoonful of brandy; two of maraschino; some crystallized ginger, cut up small

From The "Queen" cookery books: Ices, 1902

Adjust ginger to taste.

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

1329Calories

1 gProtein

348 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories1329 kcal

Protein0.7 g

Carbohydrates348 g

Fiber0.9 g

Sugars343 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium260 mg

Potassium133 mg

Calcium77 mg

Iron0.7 mg

Magnesium15 mg

Phosphorus17 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C32 mg

Vitamin A1.7 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate22 mcg

Choline4.6 mg

Caffeine0 mg

Alcohol4.6 g

Water209 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 22. The excerpt below is the record exactly as published.

Greek Sorbet. — To a pint of sugar syrup add eight tablespoonfuls of strained orange juice, and freeze this to a batter, adding to it just before it is finished a good spoonful of brandy, two of maraschino, and some crystallized ginger, cut up small

Cook this with the app: pantry check, scaling, and the assistant.