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Lemon Sherbet
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for six or seven persons.
Presented as published in 1892. 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
485Calories
2 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories485 kcal
Protein1.8 g
Carbohydrates128 g
Fiber4.7 g
Sugars117 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.2 mg
Potassium234 mg
Calcium49 mg
Iron1.1 mg
Magnesium15 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 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
Folate18 mcg
Choline8.5 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 835. The excerpt below is the record exactly as published.
Lemon Sherbet.— Rub the yellow rind of five small lemons with three-quarters of a poimd of loaf sugar. Crush the latter to powder, put it into a saucepan with a pint of water, and sinamer gently until the sugar is dissolved. When cold, add the strained juice of the lemon. Take out the rind, and, in the usual way, serve in glasses. Time, a quarter of an hour to simmer the syrup. Probable cost, 8d. Sufficient for six or seven persons. Lemon Shrub (sec Orange or Lemon Shrub). Lemon Snow (a pretty dish for a juvenile party). — Pour a pint of cold water over an ounce of isinglass or gelatine. Let it soak for a few minutes, then put it in a sauce- pan over the fire, with three-quarters of a pound of loaf sugar
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