Lemon Milk Sherbert

Name: Lemon Milk Sherbert
Ingredients: 1 quart milk; 2 cups sugar; 1 lemon rind; Juice of 4 lemons; 1/2 teaspoon vanilla

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

2303Calories

38 gProtein

499 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories2303 kcal

Protein38 g

Carbohydrates499 g

Fiber22 g

Sugars463 g

Total Fat34 g

Saturated Fat18 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol117 mg

Sodium389 mg

Potassium2186 mg

Calcium1441 mg

Iron3.4 mg

Magnesium164 mg

Phosphorus1061 mg

Zinc4.6 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D9.4 mcg

Vitamin C341 mg

Vitamin A319 mcg

Vitamin E1.3 mg

Vitamin K0 mcg

Vitamin B61.1 mg

Vitamin B125.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1.8 mg

Folate57 mcg

Choline202 mg

Caffeine0 mg

Water1298 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 37. The excerpt below is the record exactly as published.

LEMON MILK SHERBERT 1 quart milk 2 cups sugar 1 lemon rind Juice of 4 lemons y2 teaspoon vanilla

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