vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Sherbet
From Twentieth century home cook book, 1905
Serves 6
Presented as published in 1905. 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
578Calories
5 gProtein
138 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein4.6 g
Carbohydrates138 g
Fiber1.1 g
Sugars136 g
Total Fat3.7 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium59 mg
Potassium107 mg
Calcium39 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C22 mg
Vitamin A54 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate21 mcg
Choline100 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 118. The excerpt below is the record exactly as published.
PINEAPPLE SHERBET. Grate two pineapples. Boil together one quart of granulated sugar and two quarts of water ; when thick, pour it over the grated pineapple. Add the whites of four eggs beaten very stiff and the juice of two lemons
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