vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free

Strawberry Sherbet

Name: Strawberry Sherbet
Yield: 4 servings
Ingredients: one pint of granulated sugar; one and a half pints of water; one and a half pints of strawberry juice; the juice from a large lemon; the whites of two eggs

From Harper's cook book encyclopædia, 1902

Serves 4

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

517Calories

3 gProtein

125 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories517 kcal

Protein3.4 g

Carbohydrates125 g

Fiber0.7 g

Sugars122 g

Total Fat2.8 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium63 mg

Potassium99 mg

Calcium27 mg

Iron0.9 mg

Magnesium7.1 mg

Phosphorus54 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C59 mg

Vitamin A42 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate15 mcg

Choline75 mg

Caffeine0 mg

Water380 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 233. The excerpt below is the record exactly as published.

Strawberry Sherbet. — Boil one pint of granulated sugar and one and a half pints of water for fifteen minutes. Take from the fire and add one and a half pints of strawberry juice, or the berries may be rubbed through a coarse sieve ; add the juice from a large lemon. Freeze like ice-cream. Just before removing the beater stir in the whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.