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Lemon Sherbet
From Kentucky receipt book, 1903
Serves 6
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
435Calories
2 gProtein
116 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories435 kcal
Protein1.8 g
Carbohydrates116 g
Fiber4.7 g
Sugars105 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium235 mg
Calcium54 mg
Iron1.1 mg
Magnesium17 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C88 mg
Vitamin A1.7 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline8.5 mg
Caffeine0 mg
Water463 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 181. The excerpt below is the record exactly as published.
Lemon Sherbet. Squeeze the juice from 10 lemons and add 2 quarts of water and iy2 pints of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.