Sherbet
From Physical culture cook book, 1901
Peaches may be used instead of apricots.
Presented as published in 1901. 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
1972Calories
19 gProtein
454 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1972 kcal
Protein19 g
Carbohydrates454 g
Fiber7.8 g
Sugars448 g
Total Fat18 g
Saturated Fat9.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium218 mg
Potassium1677 mg
Calcium657 mg
Iron1.8 mg
Magnesium98 mg
Phosphorus555 mg
Zinc2.6 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C17 mg
Vitamin A632 mcg
Vitamin E3.2 mg
Vitamin K11 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.4 mg
Folate9.7 mcg
Choline96 mg
Caffeine0 mg
Water1351 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 57. The excerpt below is the record exactly as published.
Sherbet. — Mix together a quart of grape juice, two cupfuls of orange juice and two cupfuls of sugar. When the sugar is all dissolved, turn into a freezer and freeze. When half frozen, take out the dasher and mix well 176 THE PHYSICAL CULTURE COOK BOOK. in the beaten whites of two eggs. Pack and set away to harden. 5. Sherbet. — Mix together one pint' of milk, one pint of sugar, one pint of water and one pint of canned apricots
Cook this with the app: pantry check, scaling, and the assistant.