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Peach Sherbet
From The new Annie Dennis cook book, 1905
Serves 20
If done properly, the sherbet is like frappe — not compact like ordinary sherbet.
Presented as published in 1905. 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
27Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein0.5 g
Carbohydrates6.5 g
Fiber0.2 g
Sugars6.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium23 mg
Calcium16 mg
Iron0.1 mg
Magnesium6.3 mg
Phosphorus3.5 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A3.6 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline0.2 mg
Caffeine0 mg
Water514 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 143. The excerpt below is the record exactly as published.
Peach Sherbet Twelve large, or eighteen medium sized clearseed peaches, thoroughly ripe, two lemons, four teacupfuls of sugar, one tablespoonful of gelatine, pinch of salt, two pints of cold water, twenty pounds of ice, and one pinch of ice cream salt
Cook this with the app: pantry check, scaling, and the assistant.