Strawberry Sherbet
From The Pennsylvania German cook book, 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
1035Calories
1 gProtein
270 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1035 kcal
Protein1.1 g
Carbohydrates270 g
Fiber2.8 g
Sugars260 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium72 mg
Potassium216 mg
Calcium42 mg
Iron1.4 mg
Magnesium13 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C175 mg
Vitamin A5.9 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
Water993 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 40. The excerpt below is the record exactly as published.
STRAWBERRY SHERBET. Take two cups of strawberry juice, two cups of water, one cup of sugar, the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.