vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Plum Sherbet
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
111Calories
6 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories111 kcal
Protein6.4 g
Carbohydrates23 g
Fiber2.3 g
Sugars18 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium212 mg
Calcium15 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K7.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate8.4 mcg
Choline3.4 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 72. The excerpt below is the record exactly as published.
PLUM SHERBET. Plums, 1 pint. Water, 1 cup. Lemon, 1. Egg whites, 4. Sugar
Cook this with the app: pantry check, scaling, and the assistant.