Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sherry Cobbler
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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
288Calories
3 gProtein
59 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories288 kcal
Protein3 g
Carbohydrates59 g
Fiber3.8 g
Sugars37 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1479 mg
Potassium589 mg
Calcium69 mg
Iron1.9 mg
Magnesium64 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.4 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C161 mg
Vitamin A8.1 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate51 mcg
Choline27 mg
Caffeine0 mg
Water609 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 310. The excerpt below is the record exactly as published.
SHERRY COBBLER. Put in a large tumbler two glasses of sherry, a heaping tablespopnful of powdered sugar, three small slices of orange or pineapple, and half a dozen raspberries or strawberries ; fill the glass with cracked ice
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