Mandarin Sherbet

Name: Mandarin Sherbet
Ingredients: one dozen Mandarin oranges; the juice of two dozen more; the juice of two lemons; enough water to make one quart of liquid; the whites of two eggs

From High living, 1904

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

3635Calories

67 gProtein

881 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories3635 kcal

Protein67 g

Carbohydrates881 g

Fiber122 g

Sugars692 g

Total Fat30 g

Saturated Fat5.7 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat6.3 g

Omega-30 g

Cholesterol372 mg

Sodium304 mg

Potassium11180 mg

Calcium2534 mg

Iron13 mg

Magnesium815 mg

Phosphorus1526 mg

Zinc5.9 mg

Copper3 mg

Manganese2.6 mg

Vitamin D2 mcg

Vitamin C1836 mg

Vitamin A2365 mcg

Vitamin E14 mg

Vitamin K0.3 mcg

Vitamin B65.4 mg

Vitamin B120.9 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)2.8 mg

Niacin (B3)25 mg

Folate1106 mcg

Choline965 mg

Caffeine0 mg

Water6721 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 31. The excerpt below is the record exactly as published.

MANDARIN SHERBET — Grate the rind of one dozen Mandarin oranges, remove the peel, and squeeze ; add the juice o{ two dozen more and the juice of two lemons, and enough water to make one quart of liquid. Sweeten well and partly freeze, then open the freezer and stir in the whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.