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Peach and Orange Sherbet
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
510Calories
2 gProtein
127 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein2.2 g
Carbohydrates127 g
Fiber0.2 g
Sugars122 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3 mg
Potassium484 mg
Calcium25 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus51 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate75 mcg
Choline0.8 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 241. The excerpt below is the record exactly as published.
PEACH AND ORANGE SHERBET 1 can peaches 2 cups orange juice 1 cup sugar 2 tablespoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.