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Lemon Sherbet
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
140Calories
2 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories140 kcal
Protein1.7 g
Carbohydrates39 g
Fiber4.2 g
Sugars29 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.4 mg
Potassium208 mg
Calcium40 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline7.7 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 316. The excerpt below is the record exactly as published.
Lemon Sherbet. — (1) Thinly pare one Lemon, and squeeze on the rind the juice of two, taking care to keep back the pips. Mix with it 4 table-spoonfuls of loaf sugar and 1 breakfast-cupful of water. When the sugar has dissolved (it will take about lialf-an-hour) pour in 2 breakfast-cupfuls of water
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