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Pineapple and Orange Sherbet
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
595Calories
4 gProtein
152 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories595 kcal
Protein3.9 g
Carbohydrates152 g
Fiber3.9 g
Sugars147 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.8 mg
Potassium276 mg
Calcium63 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C85 mg
Vitamin A14 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate42 mcg
Choline13 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 232. The excerpt below is the record exactly as published.
PINEAPPLE AND ORANGE SHERBET. Shred a fresh pineapple (or the canned fruit will answer), add one pint of sugar, juice of two oranges, one-half pint of water, juice of one lemon and one tablespoonful of gelatine
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