Lemon Sherbet
From La cuisine creole, 1885
Pineapple or orange sherbet can be made similarly.
Presented as published in 1885. 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
4705Calories
21 gProtein
1225 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories4705 kcal
Protein21 g
Carbohydrates1225 g
Fiber28 g
Sugars1157 g
Total Fat6.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium145 mg
Potassium1403 mg
Calcium357 mg
Iron6.6 mg
Magnesium112 mg
Phosphorus160 mg
Zinc1 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C530 mg
Vitamin A10 mcg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate110 mcg
Choline51 mg
Caffeine0 mg
Water3804 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 72. The excerpt below is the record exactly as published.
ten fine lemons, or more, if small ones. Place to them three quarts of cold water sweetened, with two and one-half pounds of loaf sugar. Just bef ore placîng in the freezer, beat up the whîtes of three eggs
Cook this with the app: pantry check, scaling, and the assistant.