Russian Sorbet

Name: Russian Sorbet
Ingredients: a good wineglassful of strained lemon juice; a gill of well-infused green tea; a wineglassful of Kummel; a pint of sugar syrup (28 deg.)

From The "Queen" cookery books: Ices, 1902

Presented as published in 1902. 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

1161Calories

1 gProtein

316 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories1161 kcal

Protein0.6 g

Carbohydrates316 g

Fiber0.3 g

Sugars311 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium252 mg

Potassium116 mg

Calcium58 mg

Iron0.1 mg

Magnesium11 mg

Phosphorus8 mg

Zinc1.8 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate20 mcg

Choline5.1 mg

Caffeine14 mg

Water302 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.

Russian Sorbet. — Mix together a good wineglassful of strained lemon juice, a gill of well-infused green tea, and a wineglassful of Kummel, add it all to a pint of sugar syrup (28 deg.)

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