Pineapple Sherbet

Name: Pineapple Sherbet
Ingredients: One grated pineapple; the juice of two large oranges; the juice of one lemon; two cups sugar; one pint of water; one large spoon gelatine; one pint of cream

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

3353Calories

14 gProtein

470 gCarbs

169 gFat

Full nutrition (33 nutrients)

Calories3353 kcal

Protein14 g

Carbohydrates470 g

Fiber11 g

Sugars438 g

Total Fat169 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0.2 g

Cholesterol482 mg

Sodium117 mg

Potassium1256 mg

Calcium475 mg

Iron1.2 mg

Magnesium78 mg

Phosphorus333 mg

Zinc1.4 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C245 mg

Vitamin A41 mcg

Vitamin E0.8 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate119 mcg

Choline35 mg

Caffeine0 mg

Water1146 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 40. The excerpt below is the record exactly as published.

PINEAPPLE SHERBET. One grated pineapple, the juice of two large oranges, the juice of one lemon, two cups suj^ar, one pint water, one large spoon gelatine and one pint of cream

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