vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Sherbet
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. 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
442Calories
9 gProtein
102 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories442 kcal
Protein9.1 g
Carbohydrates102 g
Fiber9.4 g
Sugars17 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1077 mg
Potassium335 mg
Calcium342 mg
Iron33 mg
Magnesium40 mg
Phosphorus90 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A1.5 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate144 mcg
Choline20 mg
Caffeine0 mg
Water518 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 198. The excerpt below is the record exactly as published.
the rinds of three or four lemons and rub them on to loaf sugar until all the yellow part is absorbed, then pour on to the sugar a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.