vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sherbet (Skanjeni)
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
96Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein0 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.3 mg
Potassium2.9 mg
Calcium7.3 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 194. The excerpt below is the record exactly as published.
sugar, pepper, and salt. Serve with boiled rice. Breasts of pigeons may be substituted, or even the humble sparrow, if plump. 488 PERSIA Taralvase. (Honey Cakes.) Make a soft dough with flour, honey, and rose water, Roll it out a quarter of an inch thick, cut into rounds or squares, which fry in butter. When cooled down, dust with powdered sugar, and serve with a sweet sauce or cream. Hai.va. (Saffron Pudding.) Put a good piece of butter in a pan with some flour till it gets brown but not burnt, pour in a good quantity of honey and a seasoning of saffron. Keep stirring all the time until ready to serve, which must be done quickly. Skanjeni. (Sherbet.) Lemon water
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