vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Milk Sherbet
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
611Calories
12 gProtein
125 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein12 g
Carbohydrates125 g
Fiber2.8 g
Sugars118 g
Total Fat11 g
Saturated Fat6.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium126 mg
Potassium627 mg
Calcium427 mg
Iron0.7 mg
Magnesium47 mg
Phosphorus344 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C53 mg
Vitamin A105 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline63 mg
Caffeine0 mg
Water375 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 71. The excerpt below is the record exactly as published.
LEMON MILK SHERBET. Lemons, 3. Milk, 1 quart. Sugar, iy2 cups
Cook this with the app: pantry check, scaling, and the assistant.