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Lemon Cream Sherbet
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
743Calories
10 gProtein
100 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein9.6 g
Carbohydrates100 g
Fiber0.1 g
Sugars96 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol110 mg
Sodium3343 mg
Potassium473 mg
Calcium352 mg
Iron0.1 mg
Magnesium36 mg
Phosphorus293 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C11 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate5.6 mcg
Choline45 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 241. The excerpt below is the record exactly as published.
LEMON CREAM SHERBET 1% cups sugar 3 cups milk 34 cup lemon juice V4 pint cream Few grains salt
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