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Persian Sherbet (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for nearly three pints of sherbet. Probable cost: 1s.
Presented as published in 1892. 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
485Calories
1 gProtein
124 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories485 kcal
Protein1 g
Carbohydrates124 g
Fiber0.7 g
Sugars119 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium219 mg
Calcium34 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1156. The excerpt below is the record exactly as published.
Persian Sherbet (another way).— Pick a pound of ripe strawberries, and bruise them well with the back of a wooden sjjoon. Put them into a basin, with a fi-esh lemon, cut into thin slices, and a tea-spoonful of orange-flower water, and pour over the^m a quart of cold water. Let them remain for three hours, then strain the Hquid through muslin, and squeeze the fruit well to make it yield as much juice as possible. Slix with the juice a pound of refined loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.