Peach Sherbet
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Pineapple can be frozen in the same way.
Presented as published in 1895. 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
3465Calories
33 gProtein
863 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories3465 kcal
Protein33 g
Carbohydrates863 g
Fiber9.2 g
Sugars854 g
Total Fat4.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium209 mg
Potassium792 mg
Calcium107 mg
Iron2.9 mg
Magnesium78 mg
Phosphorus148 mg
Zinc1.5 mg
Copper1.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A148 mcg
Vitamin E0 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate47 mcg
Choline13 mg
Caffeine0 mg
Water2439 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 69. The excerpt below is the record exactly as published.
Peach Sherbet, I quart peaches chopped i quart, heaping, of sugar, fine 4 tablespoons gelatine ^ 2 quarts water boiled
Cook this with the app: pantry check, scaling, and the assistant.