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Lemon Sherbet
From Vegetarian cookery, 1891
Serves 12
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
453Calories
1 gProtein
118 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories453 kcal
Protein0.6 g
Carbohydrates118 g
Fiber1.4 g
Sugars114 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium85 mg
Calcium29 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus8.7 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.7 mcg
Choline3.2 mg
Caffeine0 mg
Water519 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 143. The excerpt below is the record exactly as published.
Lemon Sherbet. Grate the rind of six large lemons ; boil it in six quarts of water with a little bruised ginger and three pounds of white sugar
Cook this with the app: pantry check, scaling, and the assistant.