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Jelly Sherbet
From Vegetarian Cook Book, 1904
Serves 1
The flavor and kind of jelly will alter the proportions of water and lemon juice.
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
503Calories
11 gProtein
114 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein11 g
Carbohydrates114 g
Fiber1.8 g
Sugars78 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium66 mg
Potassium144 mg
Calcium47 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate21 mcg
Choline17 mg
Caffeine0 mg
Water622 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 83. The excerpt below is the record exactly as published.
JELLY SHERBET Jelly, 1/^ cup. Water, 1 pint. Lemon juice, 1 tablespoon. Egg whites, 2
Cook this with the app: pantry check, scaling, and the assistant.