vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sherbet Crystal
From The new practical housekeeping, 1890
Serves 4
Ensure not to disturb the sherbet when adding the cooked mixture.
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
655Calories
24 gProtein
101 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein24 g
Carbohydrates101 g
Fiber0 g
Sugars101 g
Total Fat18 g
Saturated Fat5.9 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol698 mg
Sodium273 mg
Potassium263 mg
Calcium111 mg
Iron3.3 mg
Magnesium25 mg
Phosphorus371 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A300 mcg
Vitamin E2 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.1 mg
Folate88 mcg
Choline551 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 305. The excerpt below is the record exactly as published.
Sherbet Crystal — Boil one pint sugar and pint and half ICES AND ICE-CREAM. S6& water fifteen or twenty minutes, beat yolks of fifteen eggs
Cook this with the app: pantry check, scaling, and the assistant.