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Orange Sherbet
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
559Calories
6 gProtein
134 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein6.4 g
Carbohydrates134 g
Fiber0.7 g
Sugars120 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium151 mg
Potassium469 mg
Calcium69 mg
Iron4.2 mg
Magnesium32 mg
Phosphorus57 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate89 mcg
Choline3.1 mg
Caffeine0 mg
Water444 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 64. The excerpt below is the record exactly as published.
ORANGE SHERBET — Mrs. J. M. Dollar. Soak 1 heaping tablespoon of Knox's gelatine in % cup cold water 10 minutes; add % cup boiling water; when dissolved, add 1 cup of sugar, 1 cup cold water and I pint orange juice
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