vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
White Cherry Sherbet
From Cooking for profit, 1886
Serves 3
This sherbet is not distinguishable from cream as long as it remains frozen.
Presented as published in 1886. 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
564Calories
6 gProtein
133 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein6.4 g
Carbohydrates133 g
Fiber4.3 g
Sugars127 g
Total Fat3.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium53 mg
Potassium505 mg
Calcium51 mg
Iron1.4 mg
Magnesium28 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C14 mg
Vitamin A59 mcg
Vitamin E0.5 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline111 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 78. The excerpt below is the record exactly as published.
White Cherry Sherbet. 4 cups white cherries without stems. IJ cups sugar. 2 cups water. 2 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.