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Lemon Sherbet
From The Henderson cook book, 1914
Serves 8
Beaten egg whites can be used instead of gelatine.
Presented as published in 1914. 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
219Calories
2 gProtein
57 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories219 kcal
Protein1.7 g
Carbohydrates57 g
Fiber2.1 g
Sugars52 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium107 mg
Calcium28 mg
Iron0.5 mg
Magnesium8.8 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.6 mcg
Choline4.2 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 69. The excerpt below is the record exactly as published.
LEMON SHERBET. Put to boil in a clean basin 2 scant quarts of water and 1 pint of sugar; cook until clear, skimming if necessary. Meanwhile squeeze 6 lemons and grate a little of the yellow peel into the juice. Dissolve a tablespoon of gelatine into a quarter cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.