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Pineapple Sherbet
From The Henderson cook book, 1914
Serves 6
Serves six.
Presented as published in 1914. 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
135Calories
0 gProtein
35 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein0.1 g
Carbohydrates35 g
Fiber0.1 g
Sugars34 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.9 mg
Potassium23 mg
Calcium4.2 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.1 mcg
Choline1.1 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 69. The excerpt below is the record exactly as published.
PINEAPPLE SHERBET. Make a syrup by boiling together for 5 minutes 2 cups water and 1 cup granulated sugar. Add the juice of 1 lemon and a can of grated pineapple
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