Pineapple Sherbert

Name: Pineapple Sherbert
Ingredients: 1 package lemon jello; 1 cup hot water; Juice and rind of 1 lemon; 1 small can evaporated milk; 0.25 quart milk; 1 cup sugar; 1 small can of pineapple

From The Gertrude Bobbitt Circle cook book, 1948

Serves 6.

Presented as published in 1948. 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

942Calories

8 gProtein

218 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories942 kcal

Protein8.3 g

Carbohydrates218 g

Fiber0.3 g

Sugars215 g

Total Fat8.7 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium103 mg

Potassium475 mg

Calcium315 mg

Iron0.2 mg

Magnesium38 mg

Phosphorus254 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C39 mg

Vitamin A78 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate20 mcg

Choline48 mg

Caffeine0 mg

Water543 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 37. The excerpt below is the record exactly as published.

PINEAPPLE SHERBERT 1 package lemon jello 1 cup hot water Juice and rind of 1 lemon Q*/ 1 small can evaporated milk % quart milk ijt^ *("V^ (Chill and whip) 1 cup sugar ^Y^^*^ 1 small can of pineapple

Cook this with the app: pantry check, scaling, and the assistant.