vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Sherbet
From How we cook in Tennessee .., 1906
Serves 7
A pint of cream and well beaten whites of three eggs may be used when cream is scarce. — Mrs. Jesse Nelson.
Presented as published in 1906. 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
639Calories
7 gProtein
40 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein7.1 g
Carbohydrates40 g
Fiber0 g
Sugars27 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol218 mg
Sodium58 mg
Potassium573 mg
Calcium137 mg
Iron1 mg
Magnesium43 mg
Phosphorus178 mg
Zinc0.9 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0.4 mcg
Vitamin C153 mg
Vitamin A34 mcg
Vitamin E0.2 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline63 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 133. The excerpt below is the record exactly as published.
Strawberry Sherbet.- — Mash well one-half gallon of straw- berries, sweeten to taste, dissolve one-half cup of sugar in one quart of rich cream, then whip cream well, mix with berries and freeze; a pint of cream and well beaten whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.