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Lemon Sherbet
From Twentieth century home cook book, 1905
Serves 7
Presented as published in 1905. 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
513Calories
5 gProtein
121 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein5.4 g
Carbohydrates121 g
Fiber2.4 g
Sugars115 g
Total Fat4 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol133 mg
Sodium62 mg
Potassium173 mg
Calcium52 mg
Iron1.2 mg
Magnesium14 mg
Phosphorus84 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C45 mg
Vitamin A58 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
Folate26 mcg
Choline109 mg
Caffeine0 mg
Water374 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 118. The excerpt below is the record exactly as published.
LEMON SHERBET. INIix with the juice of six lemons, one and three-fourths pounds cf good white sugar. Pour over the rinds of lemons two quarts of water (while boiling). Stir the water into the sugar and juice; ber>t five eggs to a stiff frot
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