vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Sherbet
From Miss Parloa's new cook book and marketing guide, 1880
Serves 7
Presented as published in 1880. 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
584Calories
4 gProtein
123 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories584 kcal
Protein4.5 g
Carbohydrates123 g
Fiber5.3 g
Sugars99 g
Total Fat8.1 g
Saturated Fat4.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.3 g
Cholesterol4.1 mg
Sodium187 mg
Potassium389 mg
Calcium219 mg
Iron0.6 mg
Magnesium32 mg
Phosphorus162 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A49 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline31 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 201. The excerpt below is the record exactly as published.
Orange Sherbet (three quarts)
Cook this with the app: pantry check, scaling, and the assistant.