Persian Sherbet

Name: Persian Sherbet
Ingredients: two cups of sugar; a pint of water; a cup of strawberry or raspberry juice; the strained juice of a lemon; three teaspoons of orange flower cordial

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1686Calories

0 gProtein

438 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1686 kcal

Protein0.4 g

Carbohydrates438 g

Fiber0.3 g

Sugars432 g

Total Fat1.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium46 mg

Potassium150 mg

Calcium24 mg

Iron0.7 mg

Magnesium12 mg

Phosphorus8 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C99 mg

Vitamin A2.5 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water781 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 81. The excerpt below is the record exactly as published.

PERSIAN SHERBET Stir two cups of sugar and a pint of water over the fire until dissolved ; bring to a boil, skim and strain. When cold add a cup of strawberry or raspberry juice, the strained juice of a lemon and three teaspoons of orange flower cor- dia

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