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Lemon Sherbet
From Miss Parloa's kitchen companion, 1887
Serves 1
Any kind of fruit juice may be sweetened, diluted with water, and frozen.
Presented as published in 1887. 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
608Calories
0 gProtein
159 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein0.4 g
Carbohydrates159 g
Fiber0.4 g
Sugars154 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium136 mg
Calcium23 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline6.3 mg
Caffeine0 mg
Water587 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 462. The excerpt below is the record exactly as published.
Lemon Sherbet. Mix one gill of lemon juice, a gill and a half of sugar, and one pint of water
Cook this with the app: pantry check, scaling, and the assistant.