Lemon Sherbet
From Durham cook book ..., 1921
This makes one gallon sherbet.
Presented as published in 1921. 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
230Calories
16 gProtein
29 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein16 g
Carbohydrates29 g
Fiber8.4 g
Sugars7.9 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium205 mg
Potassium571 mg
Calcium191 mg
Iron3.6 mg
Magnesium55 mg
Phosphorus246 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C159 mg
Vitamin A163 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate80 mcg
Choline309 mg
Caffeine0 mg
Water2234 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 55. The excerpt below is the record exactly as published.
LEMON SHERBET. Boil one-half gallon water, thicken with corn starch dissolved in cold water as you would boiled custard, add the juice of three lemons, sweeten to taste. One can of peaches, pineapple or six large or eight small oranges. Let freezer be two-thirds full. When it begins freezing, stir in the beaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.