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Sirup for Fruit Ice and Sherbet
From Vegetarian Cook Book, 1904
Serves 2
This same sirup may be served as a sauce for baked apples and other desserts.
Presented as published in 1904. 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
387Calories
0 gProtein
100 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein0 g
Carbohydrates100 g
Fiber0 g
Sugars100 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium6.7 mg
Calcium15 mg
Iron0.1 mg
Magnesium5 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
Water473 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 83. The excerpt below is the record exactly as published.
SIRUP FOR FRUIT ICE AND SHERBET Sugar, 1 cup. "Water, 4 cups
Cook this with the app: pantry check, scaling, and the assistant.