gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Sherbet
From The Cook County cook book, 1912
Serves 5
Presented as published in 1912. 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
571Calories
5 gProtein
144 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories571 kcal
Protein5.3 g
Carbohydrates144 g
Fiber2.5 g
Sugars138 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium200 mg
Calcium30 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A5.4 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate34 mcg
Choline12 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 386. The excerpt below is the record exactly as published.
PINEAPPLE SHERBET.— Stir together the juice of 1 qt. pineapple, chopped fine, dissolve 3 cups sugar and 1 box pink gelatin, which will make 1 qt. in 1 pt. of water
Cook this with the app: pantry check, scaling, and the assistant.