Lemon Milk Sherbert

Name: Lemon Milk Sherbert
Ingredients: 1 quart milk; 2 cups sugar; 1 lemon rind; Juice of 4 lemons; 0.5 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

No method was recorded for this recipe.

Nutrition per serving

2275Calories

35 gProtein

490 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories2275 kcal

Protein35 g

Carbohydrates490 g

Fiber12 g

Sugars463 g

Total Fat34 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.2 g

Omega-30.2 g

Cholesterol117 mg

Sodium385 mg

Potassium2046 mg

Calcium1361 mg

Iron1.3 mg

Magnesium156 mg

Phosphorus1029 mg

Zinc4.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D9.4 mcg

Vitamin C284 mg

Vitamin A315 mcg

Vitamin E1.3 mg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1.8 mg

Folate93 mcg

Choline202 mg

Caffeine0 mg

Water1311 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.