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Lemon Oinger Sherbet
From Kentucky receipt book, 1903
Serves 5
Presented as published in 1903. 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
511Calories
8 gProtein
123 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories511 kcal
Protein7.9 g
Carbohydrates123 g
Fiber9.4 g
Sugars51 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium907 mg
Potassium349 mg
Calcium292 mg
Iron26 mg
Magnesium37 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C85 mg
Vitamin A2.1 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate120 mcg
Choline19 mg
Caffeine0 mg
Water457 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 179. The excerpt below is the record exactly as published.
Lemon Oinger Sherbet. Two quarts of boiling water, 8 lemons, 2 tumblers of granu- lated sugar, y^ pound of candied ginger
Cook this with the app: pantry check, scaling, and the assistant.