Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Concord Grape | 1/2 cup (76g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Peppermint | 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
- three teaspoonfuls of extract of mint
- two pounds of ripe concord grapes
- one pound of sugar
- one pint of unfermented grape juice
- one tablespoonful of powdered sugar
- two quarts water
- one quart sugar
- one quart peaches after being mashed
- one cup sugar
- one quart peaches
- a quart of lemon ice
- a square of cheese cloth over a large bowl
- a quart of apples
- ten large juicy lemons
- two lemons
- one quart of water together
- two tablespoon- fuls of lemon juice
- one egg to a stiff froth
- two lemons to a quart of apples
- three eggs
- lemon juice
Directions
ten large juicy lemons. Strain and freeze. This will serve twenty-five or thirty people, using small sherbet glasses. — Mrs. W. E. Dunaway.
Mint Sherbet. — Make a quart of lemon ice. Color green with the leaf green coloring. Just before it begins to freeze add three teaspoonfuls of extract of mint. — Mrs. W. S.Keller.
Grape Sherbet. — Lay a square of cheese cloth over a large bowl; drop in two pounds of ripe Concord grapes and mash with a wooden masher; after squeezing out all the juice, add an equal amount of water, juice of two lemons and a pound or more of sugar. Freeze.
Grape Sherbet. — Boil one pound of sugar and one quart of water together for five minutes; strain and cool. When cold, add one pint of unfermented grape juice and two tablespoon- fuls of lemon juice. Turn the mixture into the freezer and stir slowly until frozen. Remove the dasher and stir in a meringue made by beating the white of one egg to a stiff froth and adding one tablespoonful of powdered sugar. Repack the can and stand aside for one hour and a half. All sherbets may be made after this recipe, substituting the same amount of other fruit juices.
Apple Sherbet. — Cook apples before running them through a sieve ; add juice of two lemons to a quart of apples, and make same as peach sherbet below.
Peach Sherbet. — Take two quarts water, one quart sugar, one quart peaches after being mashed, and the beaten whites three eggs. Boil one cup sugar, and while hot pour over the beaten eggs and let cool; mix rest of sugar and water; pour into freezer, and when it begins to freeze pour in the peaches and frosting and freeze.
Peach Sherbet. — Take two quarts water, one quart sugar, one quart peaches, after being mashed, beaten whites three eggs; boil one cup sugar, and while hot pour over beaten eggs and let cool; mix rest of sugar and water; pour into freezer