Orange Sherbet
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
1774Calories
7 gProtein
452 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1774 kcal
Protein7 g
Carbohydrates452 g
Fiber0 g
Sugars453 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium49 mg
Potassium20 mg
Calcium37 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus3.2 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.4 mcg
Choline3.1 mg
Caffeine0 mg
Water947 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 69. The excerpt below is the record exactly as published.
Orange Sherbet. Soak one tablespoon of gelatine in cold water. Boil one quart of water and one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.