Pineapple Sherbet
From Favorite recipes (North Carolina, 1948), 1948
Mrs. Harold Shuford
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
921Calories
4 gProtein
233 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories921 kcal
Protein4.2 g
Carbohydrates233 g
Fiber0.6 g
Sugars226 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium24 mg
Potassium366 mg
Calcium53 mg
Iron0.8 mg
Magnesium34 mg
Phosphorus25 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate36 mcg
Choline1.6 mg
Caffeine0 mg
Water742 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 7. The excerpt below is the record exactly as published.
PINEAPPLE SHERBET | 2 cups water 2 tablespoons of lemon juice 1 cup sugar 1 egg white 1 cup of canned pineapple juice
Cook this with the app: pantry check, scaling, and the assistant.