vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Watermelon Sherbet
From Vegetarian Cook Book, 1904
Serves 4
Press into this a few of the seeds in such a manner as to make it appear like the original.
Presented as published in 1904. 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
34Calories
7 gProtein
1 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories34 kcal
Protein6.7 g
Carbohydrates1.5 g
Sugars0.5 g
Total Fat0 g
Sodium0 mg
Potassium7.3 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.4 mg
Riboflavin (B2)0.2 mg
Folate0.7 mcg
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 84. The excerpt below is the record exactly as published.
WATERMELON SHERBET Cut melon in small slices, remove the red portion, and proceed as for watermelon ice, adding five egg whites.
Cook this with the app: pantry check, scaling, and the assistant.