Lemon Milk Sherbet

Name: Lemon Milk Sherbet
Ingredients: 2 quarts milk; 234 cups sugar; 2 envelopes gelatine; 1 cup lemon juice

From Favorite recipes (North Carolina, 1948), 1948

Mrs. Joe Murphy

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

3160Calories

65 gProtein

608 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories3160 kcal

Protein65 g

Carbohydrates608 g

Fiber0.7 g

Sugars602 g

Total Fat65 g

Saturated Fat36 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.2 g

Omega-30.3 g

Cholesterol234 mg

Sodium748 mg

Potassium3190 mg

Calcium2418 mg

Iron0.5 mg

Magnesium248 mg

Phosphorus1989 mg

Zinc8.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D19 mcg

Vitamin C96 mg

Vitamin A624 mcg

Vitamin E1.3 mg

Vitamin K0 mcg

Vitamin B61.3 mg

Vitamin B1211 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)2.7 mg

Niacin (B3)2.3 mg

Folate50 mcg

Choline360 mg

Caffeine0 mg

Water1947 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 7. The excerpt below is the record exactly as published.

LEMON MILK SHERBET 2 quarts milk 234 cups sugar 2 envelopes gelatine 1 cup lemon juice

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