vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Peach Sherbet
From How we cook in Tennessee .., 1906
Serves 7
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
510Calories
4 gProtein
123 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein3.5 g
Carbohydrates123 g
Fiber1.3 g
Sugars122 g
Total Fat2.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol80 mg
Sodium51 mg
Potassium142 mg
Calcium25 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C3.6 mg
Vitamin A55 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline63 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 132. The excerpt below is the record exactly as published.
peach sherbet below. Peach Sherbet. — Take two quarts water, one quart sugar, one quart peaches after being mashed, and the beaten whites three eggs
Cook this with the app: pantry check, scaling, and the assistant.