Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one gallon of sherbet
- three pounds of white sugar
- one half gallon of syrup
- one quart of cold water
- one half dozen oranges
- nine eggs
Directions
For one gallon of sherbet, one and one half dozen oranges, three pounds of white sugar, nine eggs (whites only), tartaric acid to taste. Grate enough of the rind to make the sugar straw- colored when mixed with the oranges ; of this sugar make one half gallon of syrup, and pour it over the juice and pulp of the minced oranges ; add to this one quart of cold water : strain into the freezer. When frozen to a mush, add the eggs well beaten ; finish as in any other sherbet. — Jean H. Daviess.