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Lemon Sherbet
From The Toronto Cook Book, 1915
Serves 4
Orange Sherbet may be made in the same way by using the juice of six oranges.
Presented as published in 1915. 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
466Calories
5 gProtein
114 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein4.8 g
Carbohydrates114 g
Fiber4.2 g
Sugars104 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium49 mg
Potassium244 mg
Calcium61 mg
Iron1.4 mg
Magnesium18 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C80 mg
Vitamin A42 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline81 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 42. The excerpt below is the record exactly as published.
Lemon Sherbet The juice of six lemons, one quart cold water, two cups sugar; when half frozen add the beaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.