Orange Sherbet

Name: Orange Sherbet
Ingredients: 2 qt. milk; 1 pt. cream; 1V2 c. sugar; 1 egg; 3 oranges; 1 lemon

From The Relief Societ Cookbook, 1930

Recipe by Lucy H. Ostler.

Presented as published in 1930. 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

1516Calories

12 gProtein

374 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories1516 kcal

Protein12 g

Carbohydrates374 g

Fiber16 g

Sugars354 g

Total Fat6.7 g

Saturated Fat1.7 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol186 mg

Sodium76 mg

Potassium1190 mg

Calcium273 mg

Iron2.2 mg

Magnesium69 mg

Phosphorus191 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C340 mg

Vitamin A140 mcg

Vitamin E1.6 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.7 mg

Folate197 mcg

Choline197 mg

Caffeine0 mg

Water596 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 16. The excerpt below is the record exactly as published.

ORANGE SHERBET 2 qt. milk 1 pt. cream 1V2 c. sugar 1 egg 3 oranges 'juice and rinds) 1 lemon

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