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Lemon Sherbet
From The white ribbon cook book, 1894
Serves 3
If lemons are dry, soak in cold water or pour boiling water over them.
Presented as published in 1894. 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
548Calories
1 gProtein
140 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories548 kcal
Protein1.4 g
Carbohydrates140 g
Fiber0.4 g
Sugars134 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium102 mg
Potassium16 mg
Calcium37 mg
Iron2.7 mg
Magnesium6.1 mg
Phosphorus5.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate11 mcg
Choline1.4 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 111. The excerpt below is the record exactly as published.
Lemon Sherbet — Soak 1 teaspoonful gela- tine in 3^ cup cold water, and dissolve with ^ cup boiling water. Add the juice of 6 lemons, 1 pint sugar, and 3^2 ciips water
Cook this with the app: pantry check, scaling, and the assistant.