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Orange Sherbet
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
351Calories
1 gProtein
88 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories351 kcal
Protein1.1 g
Carbohydrates88 g
Fiber0 g
Sugars86 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium243 mg
Calcium20 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate39 mcg
Choline0.8 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 462. The excerpt below is the record exactly as published.
Orange Sherbet. Mix together two gills of orange juice, two table- spoonfuls of lemon juice, one gill and a half of sugar, and one pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.