vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Sherbet
From The new practical housekeeping, 1890
Serves 4
Raspberry Sherbet can be made the same way.
Presented as published in 1890. 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
490Calories
1 gProtein
125 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories490 kcal
Protein1 g
Carbohydrates125 g
Fiber0.7 g
Sugars117 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.9 mg
Potassium222 mg
Calcium34 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A0.3 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
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 161. The excerpt below is the record exactly as published.
Strawberry Sherbet — Crush a pound berries and add to them one quart water, a sliced lemon, and one teaspoon orange flower water, if at hand. Let stand in an earthen bowl for three hours ; then strain, squeezing all the juice out of the fruit. Dissolve one pound powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.