School Recipe
From Domestic science (Clark, Cornell home economics), 1911
Presented as published in 1911. 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
943Calories
5 gProtein
36 gCarbs
83 gFat
Full nutrition (32 nutrients)
Calories943 kcal
Protein4.7 g
Carbohydrates36 g
Fiber0 g
Sugars27 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium50 mg
Potassium250 mg
Calcium145 mg
Iron0 mg
Magnesium16 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 53. The excerpt below is the record exactly as published.
1 c. cream and stand in a warm place for 30 minutes; cool and add rest of cream. Strain and freeze. Pineapple Sherbet. 1 can grated, or 1 pt. fresh fruit, 1 pt. sugar, 1 pt. water, and 1 tbsp. gelatine. Method. Soak the gelatine in a little of the water, cold, and dissolve it in the rest of the water, boiling. 134 DOMESTIC SCIENCE When dissolved, add the sugar and fruit and strain. Freeze. School Recipe, i c. cream, 2 1. tbsp. sugar, 3 drops vanilla
Cook this with the app: pantry check, scaling, and the assistant.