Italian Sherbet

Name: Italian Sherbet
Ingredients: one quart of water; one pound of granulated sugar; half of a cupful of strained lemon juice; one cupful and a half of orange juice; the same amount of grape fruit juice; four tablespoon fuls of sherry

From Table Talk's illustrated cook book, 1906

Presented as published in 1906. 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

2179Calories

5 gProtein

538 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories2179 kcal

Protein5.4 g

Carbohydrates538 g

Fiber0.7 g

Sugars520 g

Total Fat3.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium43 mg

Potassium1473 mg

Calcium113 mg

Iron1.5 mg

Magnesium106 mg

Phosphorus141 mg

Zinc0.5 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C300 mg

Vitamin A3.7 mcg

Vitamin E1 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate169 mcg

Choline35 mg

Caffeine0 mg

Water1761 g

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 32. The excerpt below is the record exactly as published.

ITALIAN SHERBET. Boil together for fifteen minutes one quart of water and one pound of granulated sugar. Take from the fire and set aside. When cold add half of a cupful of strained lemon juice, one cupful and a half of orange juice, the same amount of grape fruit juice and four tablespoon fuls of sherry

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