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Lemon Sherbet
From Harper's cook book encyclopædia, 1902
Serves 3
Orange, raspberry, and currant sherbets can be made similarly.
Presented as published in 1902. 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
539Calories
0 gProtein
141 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein0.4 g
Carbohydrates141 g
Fiber0.7 g
Sugars136 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium108 mg
Calcium21 mg
Iron0.2 mg
Magnesium9.5 mg
Phosphorus9.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline5.1 mg
Caffeine0 mg
Water406 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 231. The excerpt below is the record exactly as published.
Lemon Sherbet is made of half a pint of lemon-juice, the grated rind of two lemons, one pint of sugar, and a scant quart of water
Cook this with the app: pantry check, scaling, and the assistant.