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Lemon Sherbet
From The art of cookery, 1899
Serves 3
Presented as published in 1899. 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
525Calories
0 gProtein
136 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein0.1 g
Carbohydrates136 g
Fiber0.1 g
Sugars135 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium8.9 mg
Potassium48 mg
Calcium11 mg
Iron0.1 mg
Magnesium5.3 mg
Phosphorus3.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 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 mg
Folate8.3 mcg
Choline2.1 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 119. The excerpt below is the record exactly as published.
Lemon Sherbet. — To half a cup of lemon juice add two cups of granulated sugar, and three cups of ice water
Cook this with the app: pantry check, scaling, and the assistant.