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Strawberry Sherbet
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
594Calories
1 gProtein
153 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories594 kcal
Protein1 g
Carbohydrates153 g
Fiber0.7 g
Sugars148 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9 mg
Potassium222 mg
Calcium34 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A0.3 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
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 127. The excerpt below is the record exactly as published.
STRAWBERRY SHERBET. Crush a pound of strawberries, add a quart of water with a sliced lemon ; let stand two or three hours. Put one and a quarter pounds of sugar into another basin; strain over the strawberry juice; when sugar is BEVERAGES 265 dissolved, strain again, and set on ice until ready to serve
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