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Lemon Sherbet
From The national course in home economics, 1917
Serves 5
Presented as published in 1917. 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
576Calories
2 gProtein
152 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories576 kcal
Protein2 g
Carbohydrates152 g
Fiber5 g
Sugars140 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium253 mg
Calcium54 mg
Iron1.1 mg
Magnesium17 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A1.8 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
Folate20 mcg
Choline9.2 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 229. The excerpt below is the record exactly as published.
LEMON SHERBET. Rub one and one-half pounds of loaf sugar upon nine fresh lemons until the yellow part is taken off. Put the sugar into a bowl, squeeze upon it the juice of the lemons and add one quart of water
Cook this with the app: pantry check, scaling, and the assistant.