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Orange and Lemon Sherbet
From Vegetarian cookery, 1891
Serves 13
Presented as published in 1891. 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
473Calories
2 gProtein
122 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories473 kcal
Protein1.8 g
Carbohydrates122 g
Fiber3.4 g
Sugars116 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium244 mg
Calcium69 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate45 mcg
Choline12 mg
Caffeine0 mg
Water422 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 143. The excerpt below is the record exactly as published.
Orange and Lemon Sherbet. To nine Seville oranges, take three lemons ; gi-ate off the yel- low rinds into a gallon of water ; boil three pounds of broken loaf sugar with three pints of water, and a very little white of egg
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