Pineapple-Mint Sherbet
From The housewife's aid, 1950
Presented as published in 1950. 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
2258Calories
29 gProtein
556 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2258 kcal
Protein29 g
Carbohydrates556 g
Fiber17 g
Sugars451 g
Total Fat4.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium1103 mg
Potassium904 mg
Calcium422 mg
Iron35 mg
Magnesium102 mg
Phosphorus138 mg
Zinc1.1 mg
Copper0.8 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C321 mg
Vitamin A16 mcg
Vitamin E0.4 mg
Vitamin K4.4 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)10 mg
Folate233 mcg
Choline50 mg
Caffeine0 mg
Water1028 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 15. The excerpt below is the record exactly as published.
PINEAPPLE-MINT SHERBET pint chopped pineapple mint leaves egg-whites cups sugar lemons Tw pp Oo KF cups boiling water 1 tablespoonful gelatine
Cook this with the app: pantry check, scaling, and the assistant.