Lemon Sherbet
From Popular cook book, 1899
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
2377Calories
50 gProtein
546 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories2377 kcal
Protein50 g
Carbohydrates546 g
Fiber28 g
Sugars478 g
Total Fat23 g
Saturated Fat6.7 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol744 mg
Sodium435 mg
Potassium1668 mg
Calcium456 mg
Iron9.9 mg
Magnesium133 mg
Phosphorus562 mg
Zinc3.5 mg
Copper1.1 mg
Manganese0.4 mg
Vitamin D4 mcg
Vitamin C530 mg
Vitamin A330 mcg
Vitamin E3.6 mg
Vitamin K0.6 mcg
Vitamin B61.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.2 mg
Folate209 mcg
Choline645 mg
Caffeine0 mg
Water3408 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 21. The excerpt below is the record exactly as published.
LEMON SHERBET. Ten lemons, peel, cut in thin slices, cover with one pound granulated sugar. Let stand half hour, if sugar is not dissolved sufficiently, add a little water, squeeze through a cloth. Dissolve two tablespoontuls gelatine in a little cold water, pour a little boiling water to it to dissolve; stir this in two and half quarts cold water, add the lemon juice with sugar, stir well; whip into this the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.