Lemon Sherbet
From Healthful cookery, 1904
Presented as published in 1904. 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
1237Calories
20 gProtein
269 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1237 kcal
Protein20 g
Carbohydrates269 g
Fiber0.7 g
Sugars258 g
Total Fat16 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium239 mg
Potassium475 mg
Calcium123 mg
Iron2.9 mg
Magnesium41 mg
Phosphorus317 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C96 mg
Vitamin A240 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate120 mcg
Choline454 mg
Caffeine0 mg
Water1053 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 85. The excerpt below is the record exactly as published.
Lemon Sherbet. — 1 cup lemon juice, ij4 cups 16 242 Healthful Cookery sugar, 3 cups water, 2 cups cooked (l/2 box) Veg- etable Gelatine, whites of 3 eggs. Put together the same as for Lemon Gelee, and freeze. ^Pineapple and Orange Sherbet. — ] Va, cup lemon juice, 1 cup orange juice, 1 cup pineapple juice, or 1 cup grated pineapple, i)4 cups sugar
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