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Sherbet
From Buckeye cookery, 1892
Serves 8
Adding the sugar to the whites gives body to the sherbet; it is excellent.
Presented as published in 1892. 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
85Calories
5 gProtein
12 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein4.5 g
Carbohydrates12 g
Fiber1.4 g
Sugars7.9 g
Total Fat3.1 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol116 mg
Sodium53 mg
Potassium118 mg
Calcium38 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C28 mg
Vitamin A51 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate21 mcg
Choline95 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 79. The excerpt below is the record exactly as published.
SHERBET. : One pine apple, four lemons, two quarts water, two tea-cups sugar; steep the pine-apple in the water for two hours; strain and add the juice of the lemons and sugar; whip the whites of five eggs
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