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Strawberry Sherbet
From Consult me, 1902
Serves 5
Ensure to press out all the juice for best flavor.
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
580Calories
1 gProtein
146 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein1 g
Carbohydrates146 g
Fiber1.1 g
Sugars141 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium207 mg
Calcium36 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.4 mcg
Choline2 mg
Caffeine0 mg
Alcohol1.7 g
Water411 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 480. The excerpt below is the record exactly as published.
STRAWBERRY SHERBET. — Take 1 lb. of fine strawberries, and crush them in a mortar ; add to them 3 pints of water. Pour this into a basin with 2 small lemons sliced, and 2 table- spoonfuls of orange-flower water, to remain 4 hours. Put 1% lb. of loaf sugar into another basin ; cover it with a cloth, through which pour the straw- berry juice to drain through ; gather up the cloth, and press out all the juice. When the sugar is dissolved, strain again. Put it to be iced, or add a wine- glassful of brandy
Cook this with the app: pantry check, scaling, and the assistant.