Italian Sherbet

Name: Italian Sherbet
Ingredients: two cups of sugar; one of water; half a cup of lemon-juice; a cup of orange-juice; a quart of peach or any fruit pulp

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

2606Calories

23 gProtein

655 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories2606 kcal

Protein23 g

Carbohydrates655 g

Fiber99 g

Sugars530 g

Total Fat9.1 g

Saturated Fat0.6 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol0 mg

Sodium277 mg

Potassium3874 mg

Calcium155 mg

Iron16 mg

Magnesium310 mg

Phosphorus699 mg

Zinc1.1 mg

Copper1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C406 mg

Vitamin A604 mcg

Vitamin E0.4 mg

Vitamin K6.6 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)14 mg

Folate228 mcg

Choline78 mg

Caffeine0 mg

Water1257 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 80. The excerpt below is the record exactly as published.

ITALIAN SHERBET Make a syrup of two cups of sugar and one of water ; cool, add half a cup of lemon-juice, a cup of orange-juice and a quart of peach or any fruit pulp

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