vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Sherbet
From Atlanta women's club cook book, 1921
Serves 5
Mrs. J. C. Kirk
Presented as published in 1921. 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
512Calories
8 gProtein
107 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein8.1 g
Carbohydrates107 g
Fiber3.8 g
Sugars101 g
Total Fat8.7 g
Saturated Fat4.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium79 mg
Potassium563 mg
Calcium304 mg
Iron0.4 mg
Magnesium39 mg
Phosphorus227 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C81 mg
Vitamin A76 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate38 mcg
Choline47 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 93. The excerpt below is the record exactly as published.
PINEAPPLE SHERBET. 1 can grated pineapple. 2 cups sugar. 3 oranges, (juice). 1 qt. whole milk, or 2 lemons, (juice). 1 pt. milk and 1 pt. cream
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