Sherbet

Name: Sherbet
Ingredients: one pint of water; one pound of loaf sugar; the juice of six lemons; the whites of one dozen eggs

From Jane Hamilton's recipes, 1909

Use large, well-flavored lemons.

Presented as published in 1909. 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

2778Calories

82 gProtein

512 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories2778 kcal

Protein82 g

Carbohydrates512 g

Fiber17 g

Sugars470 g

Total Fat60 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat12 g

Omega-30.2 g

Cholesterol2232 mg

Sodium883 mg

Potassium1670 mg

Calcium511 mg

Iron14 mg

Magnesium126 mg

Phosphorus1284 mg

Zinc8.1 mg

Copper0.7 mg

Manganese0.4 mg

Vitamin D12 mcg

Vitamin C318 mg

Vitamin A966 mcg

Vitamin E7.2 mg

Vitamin K1.8 mcg

Vitamin B61.5 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.9 mg

Niacin (B3)1.1 mg

Folate348 mcg

Choline1795 mg

Caffeine0 mg

Water1464 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 38. The excerpt below is the record exactly as published.

SHERBET. To one pint of water put one pound of loaf sugar, the juice of six lemons, and the whites of one dozen eggs

Cook this with the app: pantry check, scaling, and the assistant.