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Pineapple Sherbet
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
794Calories
4 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories794 kcal
Protein3.5 g
Carbohydrates202 g
Fiber0.2 g
Sugars202 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium21 mg
Calcium13 mg
Iron0.2 mg
Magnesium5.4 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.5 mcg
Choline2.3 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 180. The excerpt below is the record exactly as published.
Pineapple Sherbet. One can of grated pineapple, 1 pint granulated sugar, 1 pint of water, 1 tablespoon dissolved gelatine
Cook this with the app: pantry check, scaling, and the assistant.