vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Sherbet
From The household (of the Detroit free press), 1886
Serves 6
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
582Calories
10 gProtein
126 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein9.6 g
Carbohydrates126 g
Fiber2.8 g
Sugars119 g
Total Fat8.2 g
Saturated Fat3.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol112 mg
Sodium100 mg
Potassium418 mg
Calcium241 mg
Iron1.1 mg
Magnesium31 mg
Phosphorus230 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C53 mg
Vitamin A93 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate23 mcg
Choline108 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 427. The excerpt below is the record exactly as published.
LEMON SHERBET. Scald one quart of milk with one pound sugar and rind of two lemons. Strain, and when cool, put in freezer and beat light. When partially frozen, add beaten whites of three eggs, with juice of four lemons, one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.