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Raspberry Sherbet
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
661Calories
4 gProtein
166 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories661 kcal
Protein4.3 g
Carbohydrates166 g
Fiber1.4 g
Sugars147 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium22 mg
Potassium1456 mg
Calcium128 mg
Iron1.5 mg
Magnesium141 mg
Phosphorus123 mg
Zinc1.6 mg
Copper0.2 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate11 mcg
Choline0.3 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 53. The excerpt below is the record exactly as published.
Raspberry Sherbet 4 cupfuls water 1 teaspoonful gelatin 2 cupfuls sugar 1 tablespoonful cold water 2 cupfuls raspberry juice
Cook this with the app: pantry check, scaling, and the assistant.