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Lemon Sherbet
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Presented as published in 1902. 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
611Calories
6 gProtein
154 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories611 kcal
Protein5.6 g
Carbohydrates154 g
Fiber7.3 g
Sugars105 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium541 mg
Potassium296 mg
Calcium196 mg
Iron17 mg
Magnesium28 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C88 mg
Vitamin A1.7 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate82 mcg
Choline15 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 181. The excerpt below is the record exactly as published.
Lemon Bherbet Mix a pint and a half of sugar and three pints of boiling water and boil together twenty-five minutes. Add the juice of ten lemons
Cook this with the app: pantry check, scaling, and the assistant.