vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Sherbet
From Cooking for profit, 1886
Serves 4
Presented as published in 1886. 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
505Calories
5 gProtein
118 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein5.3 g
Carbohydrates118 g
Fiber1.4 g
Sugars115 g
Total Fat4.1 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol140 mg
Sodium62 mg
Potassium125 mg
Calcium42 mg
Iron1 mg
Magnesium11 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C27 mg
Vitamin A61 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate23 mcg
Choline113 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 62. The excerpt below is the record exactly as published.
Lemon Sherbet* Cost of material — cherries 10, flour 2, powder 2; 14 — hard sauce 13 — 27c for 8 orders or 3Jc per plate. 1 quart water. 1 pound sugar. 2 large lemons. 3 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.