vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sherbet Cream Ice
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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
504Calories
3 gProtein
26 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories504 kcal
Protein3.4 g
Carbohydrates26 g
Fiber0 g
Sugars21 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat0.3 g
Cholesterol189 mg
Sodium27 mg
Potassium121 mg
Calcium80 mg
Iron0.2 mg
Magnesium7.4 mg
Phosphorus92 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.3 mcg
Choline52 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 567. The excerpt below is the record exactly as published.
Sherbet Cream Ice. — Beat up very light the yolks of three eggs, with 1 teaspoonful of orange-flower water, then mix in by degrees lqt. of Cream. Turn this into a saucepan over the For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 475 Cream — continued. fire, close the lid, and as soon as it boils, strain it through a sieve, and mix into it 6oz. of powdered white sugar
Cook this with the app: pantry check, scaling, and the assistant.