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Strawberry Sherbet
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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
530Calories
1 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein0.7 g
Carbohydrates136 g
Fiber0 g
Sugars132 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.4 mg
Potassium176 mg
Calcium26 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C63 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 154. The excerpt below is the record exactly as published.
STRAWBERRY SHERBET. Take fifteen ounces of picked strawberries, crush them in a mortar, then add to them a quart of water; pour this into a basin, with a sliced lemon, and a teaspoon- f ul 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.