Lemon Sherbet
From Royal baker and pastry cook, 1913
If added too rapidly, mixture will curdle.
Presented as published in 1913. 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
1833Calories
35 gProtein
374 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1833 kcal
Protein35 g
Carbohydrates374 g
Fiber8.4 g
Sugars355 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol117 mg
Sodium379 mg
Potassium1882 mg
Calcium1280 mg
Iron2 mg
Magnesium141 mg
Phosphorus1032 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin C159 mg
Vitamin A315 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.3 mg
Folate33 mcg
Choline189 mg
Caffeine0 mg
Water1126 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 56. The excerpt below is the record exactly as published.
Lemon Sherbet. — 1 quart milk, 1Y cups sugar, juice of 3 lemons
Cook this with the app: pantry check, scaling, and the assistant.