vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Sherbet
From The Toronto Cook Book, 1915
Serves 3
Peaches, pears, or any other fruit may be used when berries are not in season.
Presented as published in 1915. 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
715Calories
11 gProtein
150 gCarbs
11 gFat
Full nutrition (31 nutrients)
Calories715 kcal
Protein11 g
Carbohydrates150 g
Sugars150 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium125 mg
Potassium509 mg
Calcium403 mg
Iron0.1 mg
Magnesium41 mg
Phosphorus331 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C7.2 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline58 mg
Water297 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 42. The excerpt below is the record exactly as published.
Strawberry Sherbet Mash and put through strainer two boxes strawberries, using only juice ; one quart milk, two cups sugar
Cook this with the app: pantry check, scaling, and the assistant.