Lemon Milk Sherbet
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. 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
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 64. The excerpt below is the record exactly as published.
LEMON MILK SHERBET— Mrs. Thos. Wintringham. Squeeze the juice of three large lemons over two cups of granulated sugar; let stand two hours and stir until thoroughly dissolved. Put a qt. of rich milk in freezer
Cook this with the app: pantry check, scaling, and the assistant.