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Sherbet, Lemon
From Harper's cook book encyclopædia, 1902
Serves 2
Time: a quarter of an hour to simmer the syrup.
Presented as published in 1902. 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
509Calories
3 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories509 kcal
Protein2.8 g
Carbohydrates136 g
Fiber7 g
Sugars119 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium13 mg
Potassium350 mg
Calcium73 mg
Iron1.6 mg
Magnesium23 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C133 mg
Vitamin A2.5 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate28 mcg
Choline13 mg
Caffeine0 mg
Water459 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 28. The excerpt below is the record exactly as published.
Sherbet, Lemon. — Rub the yellow rind of five small lemons with Y\ lb. of loaf-sugar. Crush the latter to powder, put it into a saucepan with a pint of water
Cook this with the app: pantry check, scaling, and the assistant.