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Lemon Sherbet

Name: Lemon Sherbet
Yield: 3 servings
Ingredients: one quart milk; one and one-half cups sugar; juice of three large or four small lemons

From The Times cook book, no. 2, 1905

Serves 3

Makes about two quarts of sherbet.

Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 123. The excerpt below is the record exactly as published.

LEMON SHERBET. M. F. B., 1764 Towne avenue, Los Angeles.— One quart milk, one and one-half cups sugar, juice of three large or four small lemons

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