Italian Sherbet

Name: Italian Sherbet
Ingredients: one pound of sugar; one cupful of water; one-half cupful of lemon juice; one cupful of orange juice; one quart of peach pulp

From High living, 1904

Presented as published in 1904. 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

1888Calories

2 gProtein

485 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1888 kcal

Protein2.4 g

Carbohydrates485 g

Fiber0.4 g

Sugars476 g

Total Fat2.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium13 mg

Potassium590 mg

Calcium42 mg

Iron0.5 mg

Magnesium37 mg

Phosphorus57 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C123 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate96 mcg

Choline6.3 mg

Caffeine0 mg

Water569 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 32. The excerpt below is the record exactly as published.

ITALIAN SHERBET — Make a syrup of one pound of sugar and one cupful of water. When cool, add one-half cupful of lemon juice, one cupful of orange juice, and one quart of peach pulp

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