Lemon Milk Sherbet
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
1774Calories
32 gProtein
354 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1774 kcal
Protein32 g
Carbohydrates354 g
Fiber0.4 g
Sugars351 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium375 mg
Potassium1596 mg
Calcium1209 mg
Iron0.3 mg
Magnesium124 mg
Phosphorus994 mg
Zinc4.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C48 mg
Vitamin A312 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline180 mg
Caffeine0 mg
Water973 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 9. The excerpt below is the record exactly as published.
LEMON MILK SHERBET 4 c. milk ^ c. lemon juice iy2 c. sugar
Cook this with the app: pantry check, scaling, and the assistant.