vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Sherbet
From How we cook in Tennessee .., 1906
Serves 8
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
Nutrition per serving
469Calories
9 gProtein
95 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein9.3 g
Carbohydrates95 g
Fiber1.4 g
Sugars92 g
Total Fat7.9 g
Saturated Fat3.5 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol154 mg
Sodium108 mg
Potassium308 mg
Calcium192 mg
Iron1 mg
Magnesium26 mg
Phosphorus205 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C27 mg
Vitamin A99 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate23 mcg
Choline134 mg
Caffeine0 mg
Water417 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 131. The excerpt below is the record exactly as published.
lemon sherbet, one cup of lemon juice. Soften the gelatine in the fourth of a cup of cold water five minutes and add to the quart of water HOW WE COOK IN TENNESSEE. 229 and pint of sugar after boiling together twenty minutes ; strain and when cold add the fruit juice and freeze. Milk Sherbet (Lemon). — One teaspoonful of Knox's Sparkl- ing Gelatine, one quart of milk, one and one-half cups of sugar, juice of four lemons. Soften the gelatine five minutes in half a cup of milk, dissolve over hot water and strain into the rest of the milk; turn the milk into the can of the freezer packed for freezing — and when thoroughly chilled add the lemon juice and sugar stirred together. Freeze as usual. Milk Sherbet. — Juice of seven lemons, strain and add two cups sugar. Let stand one hour. Put into freezer half gallon milk and half cup sugar; when this begins to freeze add lemon syrup. Lemon Sherbet. — Two quarts water, four large lemons, one and one-half pounds sugar, whites of six eggs
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