Raspberry Sherbet

Name: Raspberry Sherbet
Ingredients: Two quarts of raspberries; one cup of sugar; one pint and a half of water; the juice of a large lemon; one tablespoon of gelatine

From Home dissertations, 1891

Presented as published in 1891. 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

1861Calories

26 gProtein

442 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1861 kcal

Protein26 g

Carbohydrates442 g

Fiber2.8 g

Sugars251 g

Total Fat4.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium41 mg

Potassium2955 mg

Calcium349 mg

Iron8.9 mg

Magnesium363 mg

Phosphorus514 mg

Zinc4.1 mg

Copper1.2 mg

Manganese8.9 mg

Vitamin D0 mcg

Vitamin C467 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate13 mcg

Choline8.2 mg

Caffeine0 mg

Water2338 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 152. The excerpt below is the record exactly as published.

RASPBERRY SHERBET. Two quarts of raspberries, one cup of sugar, one pint and a half of water, the juice of a large lemon, one tablespoon of gelatine

Cook this with the app: pantry check, scaling, and the assistant.