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Lemon Sherbet
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Presented as published in 1911. 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
539Calories
1 gProtein
139 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein1.5 g
Carbohydrates139 g
Fiber0.2 g
Sugars136 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium91 mg
Calcium17 mg
Iron0.1 mg
Magnesium8.8 mg
Phosphorus7.2 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline4.7 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 72. The excerpt below is the record exactly as published.
LEMON SHERBET — Put two cups of sugar into four cups of water and cook five minutes after it begins to boil. Add one-half level tablespoon of gelatin soaked in a tablespoon of cold water for fifteen minutes. Stir one cup of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.