Lemon Sherbet
From The Wilson cook book, 1941
Presented as published in 1941. 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
1605Calories
2 gProtein
418 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1605 kcal
Protein1.5 g
Carbohydrates418 g
Fiber3.2 g
Sugars407 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7.3 mg
Potassium274 mg
Calcium37 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A1 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate36 mcg
Choline11 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 32. The excerpt below is the record exactly as published.
1 cup lemon juice 2 eggs Dissolve sugar in boiling water, add orange rind, lemon juice, and orange juice. Freeze to mush. Beat cream until stiff and add sugar and salt. Beat egg yolks until thick and lemon colored and whites until stiff, and add to cream. Turn into frozen mixture and continue the freezing. Mrs. W. T. LAMM, JR. 80 THE WILSON Cook Book Lemon Sherbet 2 cups sugar Pinch salt %, cup lemon juice Grated rind of 1 lemon 1 quart sweet milk
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