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Strawberry Sherbet

Name: Strawberry Sherbet
Yield: 4 servings
Ingredients: one pound of ripe strawberries; the strained juice of a lemon; a tablespoonful of orange-flower water; three pints of cold water; a pound of white sugar

From The national course in home economics, 1917

Serves 4

Presented as published in 1917. 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

478Calories

1 gProtein

122 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories478 kcal

Protein0.7 g

Carbohydrates122 g

Fiber0 g

Sugars119 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium15 mg

Potassium185 mg

Calcium31 mg

Iron0.3 mg

Magnesium18 mg

Phosphorus26 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C68 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

Water461 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 230. The excerpt below is the record exactly as published.

STRAWBERRY SHERBET. Take one pound of ripe strawberries and bruise them. Mix with them the strained juice of a lemon and a tablespoonful of orange-flower water, and pour upon them three pints of cold water. Let them soak four hours. Powder a pound of white sugar

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