vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sherbet Cream
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for two pints and a quarter.
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
563Calories
5 gProtein
6 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein4.5 g
Carbohydrates6.2 g
Fiber0 g
Sugars0 g
Total Fat58 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.4 g
Cholesterol253 mg
Sodium36 mg
Potassium161 mg
Calcium107 mg
Iron0.2 mg
Magnesium9.8 mg
Phosphorus122 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline70 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1784. The excerpt below is the record exactly as published.
Sherbet Cream. — Beat the yolks of three fresh eggs, and mix them vdth two pints of cream. Add a tea-spoonful of orange-flower water, or rose water, and stir the cream without ceasing over a gentle fire until it begins to thicken. Pour it out at once, sweeten
Cook this with the app: pantry check, scaling, and the assistant.