Rhubarb Sherbet
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
142Calories
6 gProtein
37 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories142 kcal
Protein5.6 g
Carbohydrates37 g
Fiber19 g
Sugars9.2 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium62 mg
Potassium1466 mg
Calcium552 mg
Iron1.8 mg
Magnesium79 mg
Phosphorus76 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C165 mg
Vitamin A26 mcg
Vitamin E1.5 mg
Vitamin K133 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate45 mcg
Choline36 mg
Caffeine0 mg
Water1452 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 87. The excerpt below is the record exactly as published.
Rhubarb Sherbet. ^ Take some nice young stalks of rhubarb, cut them up into pieces. Put a pound of rhubarb into a clean pan, pour over it one quart of cold water, add the rind of one lemon peeled very thinly so as to take only just the yellow part, as the white would impart a bitter taste. Boil twenty minutes j strain through muslin. Stir into the sherbet eight lumps of sugar
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