Sherbets (with gelatin)
From Domestic science, principles and application, 1914
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
1639Calories
22 gProtein
392 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1639 kcal
Protein22 g
Carbohydrates392 g
Fiber15 g
Sugars246 g
Total Fat5.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium1916 mg
Potassium719 mg
Calcium606 mg
Iron57 mg
Magnesium110 mg
Phosphorus155 mg
Zinc1.4 mg
Copper0.7 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C215 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K3.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate307 mcg
Choline49 mg
Caffeine0 mg
Water1415 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.