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Raspberry Sherbet
From Lessons in cooking through preparation of meals, 1912
Serves 2
Add a meringue for a finer texture.
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
538Calories
4 gProtein
133 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories538 kcal
Protein3.8 g
Carbohydrates133 g
Fiber0 g
Sugars106 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium445 mg
Calcium62 mg
Iron1.5 mg
Magnesium53 mg
Phosphorus79 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C102 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.5 mg
Caffeine0 mg
Water467 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 208. The excerpt below is the record exactly as published.
RASPBERRY SHERBET TEA CAKES JULY MENUS 375 Broiled Porterhouse Follow directions given on p. 14 for Broiled Beefsteak. Corn on the Cob Carefully remove the husks and all silk from 6 ears of corn. Cover with boiling unsalted water and cook 10 m or until tender. Very young, tender corn needs very little cook- ing, while the older corn will sometimes require from 15 to 20 m. If salt is added to the water, the corn turns a deep yellow color. Sliced Cucumbers Cut off the ends and pare rather thickly two medium sized cucumbers. Slice very thin and cover with ice cold salted water. Let stand ^ h or longer in the cold water. The slices will then be very crisp and fresh. Serve with oil and vinegar, salt and pepper, or omit the oil, as desired. Note. — Cucumbers are made more digestible by salting and covering with boiling water. Let stand 2 m, then pour off and cover with cold salted water. Raspberry Sherbet Make a syrup of i c sugar and 2 c water, boiling 10 m. Crush together 2 c raspberries and Yz c currants. Soak i t granulated gelatin in 2 T cold water 10 m, then dissolve over hot water. Add the fruit and dissolved gelatin to the syrup, J4 c of which has been reserved
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