vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Cream Sherbet
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
670Calories
3 gProtein
74 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories670 kcal
Protein2.9 g
Carbohydrates74 g
Fiber1 g
Sugars68 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium29 mg
Potassium268 mg
Calcium93 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.2 mcg
Choline6 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 242. The excerpt below is the record exactly as published.
PINEAPPLE CREAM SHERBET 2 cups water 2 cups crushed pineapple 1 cup sugar 2 cups cream
Cook this with the app: pantry check, scaling, and the assistant.