vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Sherbet
From The new practical housekeeping, 1890
Serves 3
Presented as published in 1890. 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
673Calories
7 gProtein
157 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein7 g
Carbohydrates157 g
Fiber1.9 g
Sugars153 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium79 mg
Potassium166 mg
Calcium52 mg
Iron1.4 mg
Magnesium13 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C35 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline150 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 161. The excerpt below is the record exactly as published.
Lemon Sherhet — Grate the rinds of two lemons into a bowl and squeeze in the juice; make a boiling syrup of one* pound sugar and one pint water and pour it hot over this, and let remain till cold, or as long as convenient, to extract the flavor. Then add one pint WAter, strain into the freezer and freeze as usual. When pretty well frozen whip whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.