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Lemon Sherbet, No. 2
From Miss Parloa's new cook book and marketing guide, 1880
Serves 5
This makes a smooth, rich sherbet.
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
523Calories
2 gProtein
139 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein2.2 g
Carbohydrates139 g
Fiber5.6 g
Sugars125 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14 mg
Potassium281 mg
Calcium62 mg
Iron1.3 mg
Magnesium19 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water462 g
Estimated from matched ingredients across 5 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, No. 2. One pint and a half of sugar, three pints of water, the juice of ten lemons
Cook this with the app: pantry check, scaling, and the assistant.