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Strawberry Sherbet
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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
64Calories
1 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories64 kcal
Protein1 g
Carbohydrates13 g
Fiber0.1 g
Sugars8 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.5 mg
Potassium264 mg
Calcium34 mg
Iron0.4 mg
Magnesium22 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C96 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
Folate3.3 mcg
Choline0.9 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 88. The excerpt below is the record exactly as published.
Strawberry Sherbet. Crush a quart of strawberries to a paste and add three pints of water, the juice of a lemon, and a tablespoon of orange extract
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