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Strawberry Sherbet
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
445Calories
2 gProtein
114 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories445 kcal
Protein1.9 g
Carbohydrates114 g
Fiber1.4 g
Sugars107 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium254 mg
Calcium41 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.7 mcg
Choline2.8 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 72. The excerpt below is the record exactly as published.
STRAWBERRY SHERBET. Sugar, 1 pint. Granulated gelatine, 1 teaspoon. Water, 1 quart. Cold water, 3 tablespoons. Strawberries, 1 pint. Lemons, 2
Cook this with the app: pantry check, scaling, and the assistant.