Orange Sherbet

Name: Orange Sherbet
Ingredients: Two or 3 oranges; 2 cups of pulverized sugar; 3 cups of water; whites of 2 eggs; Grate the rind of i orange

From Delicate dishes, 1896

Leave rind in water until cold.

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

1925Calories

13 gProtein

489 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1925 kcal

Protein13 g

Carbohydrates489 g

Fiber28 g

Sugars435 g

Total Fat2.1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium31 mg

Potassium1048 mg

Calcium459 mg

Iron2 mg

Magnesium84 mg

Phosphorus88 mg

Zinc0.7 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C436 mg

Vitamin A77 mcg

Vitamin E1.1 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.6 mg

Folate162 mcg

Choline30 mg

Caffeine0 mg

Water1204 g

As published

This recipe was extracted from Delicate dishes (1896), page 35. The excerpt below is the record exactly as published.

ORANGE SHERBET. Two or 3 oranges (depends on size and juiciness), 2 cups of pulverized sugar, 3 cups of water, whites of 2 eggs. Grate the rind of i orange

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