Lemon Cream Sherbet

Name: Lemon Cream Sherbet
Ingredients: 1/2 cup sugar; 1/2 cup cream; 4 cup corn syrup; 2 teaspoons gelatine; 3 or 4 teaspoons lemon juice; 2 teaspoons water; 12 cups milk; Few grains of salt

From Prestcold cold cookery, 1930

(Either sour or sweet cream may be used in this recipe. Curdling will not prevent freezing.)

Presented as published in 1930. 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

1954Calories

19 gProtein

373 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories1954 kcal

Protein19 g

Carbohydrates373 g

Fiber0 g

Sugars369 g

Total Fat54 g

Saturated Fat31 g

Monounsaturated Fat11 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol164 mg

Sodium378 mg

Potassium684 mg

Calcium569 mg

Iron0.1 mg

Magnesium56 mg

Phosphorus439 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.5 mcg

Vitamin C6 mg

Vitamin A117 mcg

Vitamin E0.2 mg

Vitamin K2.8 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate4.7 mcg

Choline68 mg

Caffeine0 mg

Water489 g

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 5. The excerpt below is the record exactly as published.

LEMON CREAM SHERBET + cup sugar + cup cream 4 cup corn syrup 2 teaspoons gelatine 3 or 4 teaspoons lemon juice 2 teaspoons water 12 cups milk Few grains of salt

Cook this with the app: pantry check, scaling, and the assistant.