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Orange Sherbet
From Miss Parloa's new cook book and marketing guide, 1880
Serves 8
Presented as published in 1880. 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
119Calories
2 gProtein
31 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein2.3 g
Carbohydrates31 g
Fiber5.6 g
Sugars23 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium471 mg
Calcium94 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C144 mg
Vitamin A25 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate80 mcg
Choline22 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 148. The excerpt below is the record exactly as published.
Orange Sherbet. Make this the same as the lemon, using, however, ten oranges. In the spring, when oranges are not very acid, add the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.