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Peach Sherbet
From Cooking for profit, 1886
Serves 3
Cost is similar to lemon sherbet, 2 to 3 cents per plate.
Presented as published in 1886. 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
504Calories
2 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories504 kcal
Protein1.8 g
Carbohydrates129 g
Fiber4.9 g
Sugars124 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium24 mg
Potassium358 mg
Calcium14 mg
Iron1 mg
Magnesium16 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C237 mg
Vitamin A41 mcg
Vitamin E1.6 mg
Vitamin K6.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate9 mcg
Choline13 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 79. The excerpt below is the record exactly as published.
Peach Sherbet. 3 cups of sliced mellow peaches, 1 large cup sugar. 2 cups water. The kernels of half the peaches
Cook this with the app: pantry check, scaling, and the assistant.