vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sorbet
From The household cook book, 1902
Serves 3
Serve as soon as possible after freezing.
Presented as published in 1902. 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
568Calories
1 gProtein
146 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein0.9 g
Carbohydrates146 g
Fiber0.2 g
Sugars142 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium208 mg
Calcium22 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate34 mcg
Choline2.6 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 329. The excerpt below is the record exactly as published.
SORBET — Take 1 quart water and 2 cups sugar, and boil together for 20 minutes; then add 1 cup orange juice, ^ cup lemon juice, and 1 can of grated pineapple
Cook this with the app: pantry check, scaling, and the assistant.