vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Sherbet
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
474Calories
11 gProtein
96 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein11 g
Carbohydrates96 g
Fiber7.2 g
Sugars88 g
Total Fat8.4 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium890 mg
Calcium415 mg
Iron0.4 mg
Magnesium58 mg
Phosphorus288 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C157 mg
Vitamin A108 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate84 mcg
Choline67 mg
Caffeine0 mg
Water471 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 72. The excerpt below is the record exactly as published.
ORANGE SHERBET. Oranges, 6. Sugar, 1 cup. Lemon, 1. Milk, 1 quart
Cook this with the app: pantry check, scaling, and the assistant.