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Orange Cream Sherbet I

Name: Orange Cream Sherbet I
Yield: 3 servings
Ingredients: 114 cups sugar; 2 cups milk; 1% cups orange juice; V4 pint cream; Few grains salt

From Boston Cooking-School cook book, 1896

Serves 3

Presented as published in 1896. 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

745Calories

8 gProtein

106 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories745 kcal

Protein7.9 g

Carbohydrates106 g

Fiber0 g

Sugars101 g

Total Fat34 g

Saturated Fat19 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol100 mg

Sodium3312 mg

Potassium547 mg

Calcium262 mg

Iron0.2 mg

Magnesium37 mg

Phosphorus232 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.6 mcg

Vitamin C38 mg

Vitamin A52 mcg

Vitamin E0.1 mg

Vitamin K1.9 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate36 mcg

Choline29 mg

Caffeine0 mg

Water297 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 241. The excerpt below is the record exactly as published.

ORANGE CREAM SHERBET I 114 cups sugar 2 cups milk 1% cups orange juice V4 pint cream Few grains salt

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