vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Guava Sherbet
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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
635Calories
8 gProtein
151 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories635 kcal
Protein8.5 g
Carbohydrates151 g
Fiber18 g
Sugars129 g
Total Fat3.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium376 mg
Potassium1374 mg
Calcium73 mg
Iron1.4 mg
Magnesium76 mg
Phosphorus137 mg
Zinc0.8 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C711 mg
Vitamin A94 mcg
Vitamin E2.3 mg
Vitamin K7.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.3 mg
Folate153 mcg
Choline28 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 76. The excerpt below is the record exactly as published.
GUAVA SHERBET HAWAIIAN Ripe guavas, 24, Eggs (whites, only), 3, 224 AROUND-THE-VVORLD COOK BOOK DESSERTS Sugar, 1 cup, Lemon, 1 (juice only), Sherry, Yo cup
Cook this with the app: pantry check, scaling, and the assistant.