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Strawberry Sherbet
From Delta Gamma cook book, 1922
Serves 8
Presented as published in 1922. 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
441Calories
0 gProtein
114 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein0.1 g
Carbohydrates114 g
Fiber0 g
Sugars114 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium27 mg
Calcium17 mg
Iron0.1 mg
Magnesium6.4 mg
Phosphorus2 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A0 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
Folate2.5 mcg
Choline0.6 mg
Caffeine0 mg
Water488 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 94. The excerpt below is the record exactly as published.
Strawberry Sherbet Mash two boxes strawberries. Strain and add two pounds granulated sugar and juice of one lemon. Let stand one hour, stirring occasionally to dissolve sugar. Measure juice and add as much water as you have juice
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