vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
SHERBET
From The new Kentucky home cook book, 1884
Serves 10
Mrs. Dr. Holtox
Presented as published in 1884. 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
553Calories
5 gProtein
133 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein4.9 g
Carbohydrates133 g
Fiber2.8 g
Sugars128 g
Total Fat3.4 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium62 mg
Potassium235 mg
Calcium74 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C60 mg
Vitamin A56 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate40 mcg
Choline96 mg
Caffeine0 mg
Water688 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 155. The excerpt below is the record exactly as published.
SHERBET. To six quarts of water add the juice of four lemons and four oranges, one can of pine-apple chopped fine, the whites of six eggs, and three pints of sugar
Cook this with the app: pantry check, scaling, and the assistant.