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Lemon Sherbet
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Orange sherbet is made in the same way, using oranges in place of lemons.
Presented as published in 1907. 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
606Calories
5 gProtein
152 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories606 kcal
Protein5.4 g
Carbohydrates152 g
Fiber6.8 g
Sugars104 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium541 mg
Potassium273 mg
Calcium191 mg
Iron17 mg
Magnesium26 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate80 mcg
Choline14 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 127. The excerpt below is the record exactly as published.
LEMON SHERBET. Miss Clara Bailey. Four lemons, one pint sugar, one quart boiling water. Shave off the peel from two lemons, being careful to take some of the lighter colored rind. Put them into a bowl, add the boiling water and let it stand ten minutes, closely covered. Cut the lemons in halves, remove seeds, squeeze out juice and add it with sugar to the water, add more sugar if needed
Cook this with the app: pantry check, scaling, and the assistant.