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Orange and Pomelo (or Grapefruit) Sherbet

Name: Orange and Pomelo (or Grapefruit) Sherbet
Yield: 6 servings
Ingredients: one quart of pomelo, or grape-fruit juice; two cups of orange juice; one of sugar; the white of an egg; two tablespoons powdered sugar

From The Times cook book, no. 2, 1905

Serves 6

Presented as published in 1905. 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

181Calories

1 gProtein

44 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories181 kcal

Protein1.2 g

Carbohydrates44 g

Fiber0 g

Sugars43 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.5 mg

Potassium151 mg

Calcium8 mg

Iron0.1 mg

Magnesium8.5 mg

Phosphorus16 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C25 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate24 mcg

Choline0 mg

Caffeine0 mg

Water77 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 136. The excerpt below is the record exactly as published.

ORANGE AND POMELO (OR GRAPE FRUIT) SHERBET. Mrs. Helen M. Magee, 122 North Johnston street, Los Angeles, Cal.— Take one quart of pomelo, or grape-fruit juice, sweetened to taste; add two cups of or- ange juice to one of sugar, stirring until the latter is dissolved; pour this on the grape fruit juice, and then turn into a freezer; when nearly frozen, remove the dasher, and put in the white of ah egg, whipped as light as possi- ble, with two tablespoons powdered sugar

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