Sherbets (with gelatin)
From Domestic science, principles and application, 1914
The fruit juice can be any of the listed options.
Presented as published in 1914. 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
1795Calories
28 gProtein
461 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1795 kcal
Protein28 g
Carbohydrates461 g
Fiber50 g
Sugars361 g
Total Fat4.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium317 mg
Potassium3310 mg
Calcium739 mg
Iron14 mg
Magnesium223 mg
Phosphorus303 mg
Zinc1.8 mg
Copper1.4 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C1107 mg
Vitamin A138 mcg
Vitamin E2.9 mg
Vitamin K3.1 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.9 mg
Folate505 mcg
Choline152 mg
Caffeine0 mg
Water2310 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 121. The excerpt below is the record exactly as published.
Sherbets (with gelatin) 1 tbsp. gelatin 3^ c. boiling water }/2 c. cold water 1 c. sugar Fruit juice 1 c. cold water The fruit juice for this recipe may be any of the follow- ing:— Juice 6 oranges 1 pt. fresh pineapple Juice 6 lemons 1 pt. raspberry or strawberry
Cook this with the app: pantry check, scaling, and the assistant.