Pineapple Sherbet
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
1386Calories
11 gProtein
345 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1386 kcal
Protein11 g
Carbohydrates345 g
Fiber2.9 g
Sugars304 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium566 mg
Potassium174 mg
Calcium172 mg
Iron16 mg
Magnesium25 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate86 mcg
Choline14 mg
Caffeine0 mg
Water522 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 78. The excerpt below is the record exactly as published.
Pineapple Sherbet. Supper — Mayonnaise of Lettuce and Tomatoes. Thin Bread and Butter. Raspberries. Cake. Russian Tea, Pineapple Sherbet. — One tablespoonful gelatine soaked in i cup of cold water 15 minutes, then add one cup boiling water and stir until dissolved. Take 'i can grated pineapple and i}^ cups sugar, juice of i lemon
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