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Orange Sherbet
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
445Calories
4 gProtein
110 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories445 kcal
Protein4.4 g
Carbohydrates110 g
Fiber0.7 g
Sugars100 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium150 mg
Potassium19 mg
Calcium46 mg
Iron4.1 mg
Magnesium6.5 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0.1 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate17 mcg
Choline3.1 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 216. The excerpt below is the record exactly as published.
Orange Sherbet, for all the other varieties. • 368 The Boston Cook Booh. Orange Sherbet. 1 tablespoonful gelatine. % cup cold water. 3^ cup boiling water. 1 cup sugar. 1 cup cold water. 6 oranges, or 1 pint of juice
Cook this with the app: pantry check, scaling, and the assistant.