vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Sherbet
From The Henderson cook book, 1914
Serves 5
Let stand an hour or two before serving.
Presented as published in 1914. 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
423Calories
2 gProtein
109 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories423 kcal
Protein2.5 g
Carbohydrates109 g
Fiber6.3 g
Sugars101 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.3 mg
Potassium450 mg
Calcium103 mg
Iron0.5 mg
Magnesium27 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C136 mg
Vitamin A24 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate69 mcg
Choline20 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 69. The excerpt below is the record exactly as published.
ORANGE SHERBET. Eind of 2 oranges, juice of 2 lemons, juice of 4 oranges, 1 pint of sugar, 1 quart of water
Cook this with the app: pantry check, scaling, and the assistant.