vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Sherbet
From The New century cook book, 1899
Serves 4
Mrs. S. B. Jones
Presented as published in 1899. 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
607Calories
10 gProtein
126 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein9.8 g
Carbohydrates126 g
Fiber0.7 g
Sugars125 g
Total Fat9.4 g
Saturated Fat4.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol76 mg
Sodium112 mg
Potassium420 mg
Calcium314 mg
Iron0.4 mg
Magnesium33 mg
Phosphorus275 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C13 mg
Vitamin A98 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate8.6 mcg
Choline81 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 142. The excerpt below is the record exactly as published.
Lemon Sherbet. One quart of milk, one pint of sugar, rind of one lemon; scald together, when cool, freeze; when half frozen add strained juice of five lemons, four tablespoonfuls of sugar and white of one egg
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