Strawberry Sherbet
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
2138Calories
4 gProtein
549 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2138 kcal
Protein3.6 g
Carbohydrates549 g
Fiber2.8 g
Sugars531 g
Total Fat2.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium36 mg
Potassium797 mg
Calcium127 mg
Iron1.9 mg
Magnesium69 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C290 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water1400 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 98. The excerpt below is the record exactly as published.
STRAWBERRY SHERBET. Take fourteen ounces of picked strawberries, crush them in a mortar, then add to them a quart of water; pour this into a basin, with a lemon sliced, and a teaspoonful of orange-flower water; let it remain for two or three hours. Put eighteen ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.