Orange Cream Sherbet

Name: Orange Cream Sherbet
Ingredients: 2 cups boiling water; 11% cups orange juice; 1% cups sugar; 1 pint heavy cream; Grated rind of 2 oranges; % cup sugar; 1 cup lemon juice; 2 eggs

From The Wilson cook book, 1941

Presented as published in 1941. 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

4044Calories

37 gProtein

591 gCarbs

182 gFat

Full nutrition (34 nutrients)

Calories4044 kcal

Protein37 g

Carbohydrates591 g

Fiber15 g

Sugars472 g

Total Fat182 g

Saturated Fat99 g

Monounsaturated Fat39 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol854 mg

Sodium1319 mg

Potassium2311 mg

Calcium843 mg

Iron35 mg

Magnesium158 mg

Phosphorus672 mg

Zinc3.3 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C400 mg

Vitamin A200 mcg

Vitamin E2.1 mg

Vitamin K12 mcg

Vitamin B60.9 mg

Vitamin B120.9 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)9.6 mg

Folate439 mcg

Choline349 mg

Caffeine0 mg

Water1601 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 32. The excerpt below is the record exactly as published.

Orange Cream Sherbet 2 cups boiling water 11% cups orange juice 1% cups sugar 1 pint heavy cream Grated rind of 2 oranges % cup sugar 1 cup lemon juice 2 eggs

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