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Lemon Sherbet
From Kentucky receipt book, 1903
Serves 7
Presented as published in 1903. 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
484Calories
2 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories484 kcal
Protein1.6 g
Carbohydrates128 g
Fiber4 g
Sugars118 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium202 mg
Calcium46 mg
Iron0.9 mg
Magnesium14 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A1.4 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)0.1 mg
Folate16 mcg
Choline7.3 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 179. The excerpt below is the record exactly as published.
Lemon Sherbet. The juice of 10 lemons, 2 quarts of water, 2 pints of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.