Lemon Milk Sherbet

Name: Lemon Milk Sherbet
Ingredients: 4 c. milk; 1| c. sugar; Juice of three lemons

From Food study, 1917

Presented as published in 1917. 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

1446Calories

35 gProtein

273 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories1446 kcal

Protein35 g

Carbohydrates273 g

Fiber8.4 g

Sugars255 g

Total Fat33 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol117 mg

Sodium378 mg

Potassium1880 mg

Calcium1279 mg

Iron1.9 mg

Magnesium141 mg

Phosphorus1032 mg

Zinc4.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D9.4 mcg

Vitamin C159 mg

Vitamin A315 mcg

Vitamin E0.9 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.3 mg

Folate33 mcg

Choline189 mg

Caffeine0 mg

Water1126 g

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 132. The excerpt below is the record exactly as published.

LEMON MILK SHERBET. Make in large amounts in a freezer, or stir and freeze in a tin cup. LEMON MILK SHERBET. 4 c. milk 1| c. sugar Juice of three lemons

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