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Orange Sherbet
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 5
Presented as published in 1902. 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
490Calories
6 gProtein
123 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories490 kcal
Protein6.2 g
Carbohydrates123 g
Fiber8.6 g
Sugars114 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium654 mg
Calcium152 mg
Iron0.4 mg
Magnesium39 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate109 mcg
Choline31 mg
Caffeine0 mg
Water502 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 181. The excerpt below is the record exactly as published.
two tablespoons of gelatine, dissolve it in a little cold water, let it stand an hour, and then pour over it a little boiling water. Mix the juice of ten oranges with one pint of sugar and one qoart of cold water
Cook this with the app: pantry check, scaling, and the assistant.