Peach Sherbet
From Prestcold cold cookery, 1930
Presented as published in 1930. 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
2123Calories
14 gProtein
142 gCarbs
170 gFat
Full nutrition (34 nutrients)
Calories2123 kcal
Protein14 g
Carbohydrates142 g
Fiber1.7 g
Sugars119 g
Total Fat170 g
Saturated Fat97 g
Monounsaturated Fat35 g
Polyunsaturated Fat1 g
Omega-30.3 g
Cholesterol482 mg
Sodium147 mg
Potassium811 mg
Calcium321 mg
Iron0.6 mg
Magnesium60 mg
Phosphorus310 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C158 mg
Vitamin A156 mcg
Vitamin E3 mg
Vitamin K14 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate13 mcg
Choline0.8 mg
Caffeine0 mg
Water810 g
As published
This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 5. The excerpt below is the record exactly as published.
tablespoons lemon juice pint pineapple juice | gill whipped cream 4 tablespoons castor sugar 2 egg whites | gill water Boil sugar and water for ten minutes. Remove from the fire, cool, add the crushed pineapple and the fruit juices. Fold in the stiffly beaten egg whites and the whipped cream. Pour into tray and freeze. PEACH SHERBET 4 gill peach juice 4 gill thin cream | gill peach purée | egg white 2 oz. sugar Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.