vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pink Sherbet
From Twentieth century home cook book, 1905
Serves 6
Presented as published in 1905. 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
626Calories
4 gProtein
156 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories626 kcal
Protein4.4 g
Carbohydrates156 g
Fiber4.7 g
Sugars103 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium559 mg
Potassium170 mg
Calcium170 mg
Iron16 mg
Magnesium22 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate71 mcg
Choline16 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 119. The excerpt below is the record exactly as published.
PINK SHERBET. Take one pint of currant jelly and dissolve in one quart and a half of boiling water; two cups of sugar, juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.