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Lemon Sherbet
From Vegetarian Cook Book, 1904
Serves 6
Presented as published in 1904. 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
167Calories
4 gProtein
42 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories167 kcal
Protein3.6 g
Carbohydrates42 g
Fiber2.3 g
Sugars36 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.7 mg
Potassium117 mg
Calcium27 mg
Iron0.5 mg
Magnesium8.3 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.2 mcg
Choline4.3 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 83. The excerpt below is the record exactly as published.
LEMiON SHERBET Lemons, 5. Sugar, 1 cup. Egg whites, 3. "Water, 1 quart
Cook this with the app: pantry check, scaling, and the assistant.