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Pine-Apple Sherbet
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
67Calories
0 gProtein
16 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories67 kcal
Protein0.5 g
Carbohydrates16 g
Fiber0.3 g
Sugars12 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.1 mg
Potassium169 mg
Calcium20 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline4.5 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 119. The excerpt below is the record exactly as published.
ine- Apple Sherbet. — To two cups of pine-apple juice or pine-apple syrup add two tablespoonfuls of lemon juice, two cups of ice water, and sugar to taste
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