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Strawberry Sherbet
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
60Calories
0 gProtein
16 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein0 g
Carbohydrates16 g
Fiber0 g
Sugars14 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium26 mg
Calcium4 mg
Iron0.2 mg
Magnesium1.6 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A1.2 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
Folate1.6 mcg
Choline0.4 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 119. The excerpt below is the record exactly as published.
Strawberry Sherbet. — To two cups of strawberry juice add two tablespoonfuls of lemon juice, and two 260 Sherbets, Water Ices, ayid Ice Creams. 261 cups of ice water. Sweeten to taste, and serve in glasses half filled with broken ice. Or add a pint of crushed ice to a quart of crushed strawberries, and sweeten to taste. Pine- Apple Sherbet. — To two cups of pine-apple juice or pine-apple syrup add two tablespoonfuls of lemon juice, two cups of ice water
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