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Orange Sherbet
From The complete cook book, 1900
Serves 8
Presented as published in 1900. 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
418Calories
4 gProtein
107 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories418 kcal
Protein3.7 g
Carbohydrates107 g
Fiber9.3 g
Sugars97 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7 mg
Potassium689 mg
Calcium156 mg
Iron0.5 mg
Magnesium40 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C205 mg
Vitamin A40 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate111 mcg
Choline32 mg
Caffeine0 mg
Water512 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 154. The excerpt below is the record exactly as published.
ORANGE SHERBET. Grate the rind of four oranges on two and one-half cupfuls of sugar. Add to it one quart of water; put it in a double boiler and cook to a clear syrup, being very careful to remove all the scum. Remove from the fire and strain through a fine muslin cloth. When cold, add the strained juice of twelve oranges and two lemons and one pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.