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Lemon Sherbet
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
This is light and creamy.
Presented as published in 1880. 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
574Calories
4 gProtein
149 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories574 kcal
Protein4.2 g
Carbohydrates149 g
Fiber4.7 g
Sugars138 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium19 mg
Potassium236 mg
Calcium56 mg
Iron1.1 mg
Magnesium17 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C88 mg
Vitamin A1.7 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline9.5 mg
Caffeine0 mg
Water464 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 148. The excerpt below is the record exactly as published.
Lemon Sherbet, The juice of five lemons, one pint of sugar, one quart of water, one table-spoonful of gelatine
Cook this with the app: pantry check, scaling, and the assistant.