Lime Ice

Ingredients

• 1 box lime jello
• juice and rind of 2 lemons
• 1 1/4 cups sugar
• 1 quart milk (whole-sweet)
• 1 cup boiling water

Method

1. 1

   Dissolve jello in cup of boiling water; add sugar, then add juice and rind of lemons.

2. 2

   Let cool slightly; add milk.

3. 3

   After mixture freezes to a 'mushy' consistency, beat with beater, return to trays.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 24. The excerpt below is the record exactly as published.

LIME ICE 1 box lime jello juice and rind of 2 lemons 144 cups sugar 1 quart milk (whole-sweet) 1 cup boiling water Dissolve jello in cup of boiling water; add sugar, then add juice and rind of lemons. Let cool slightly; add milk. After mixture freezes to a “mushy” consistency, beat with beater, return to trays... “forget it’. Mrs. James T. Clay, Carlisle, Ky. LIME SHERBET 1 package lime Jello 4 cups milk 1 cup water 2 lemons 1 cup sugar Dissolve Jello in 1 cup boiling water. Add milk in which sugar has been dissolves. Pour into freezing tray and when it has started to freeze add lemon juice and grated rind of lemon. : Mrs. W. H. Harrison. PINEAPPLE ICE 2 cups pineapple juice 14% cups sugar Juice and rind of 2 lemons 1 quart milk Mix all ingredients and freeze. (Non-fattening.) Mrs. Henry Griffin. THE WILLIAMSTON COOK BOOK 1g: PINEAPPLE SHERBET 34 cup sugar 1/3 cup water Cook until spins a thread. Pour over 2 egg whites (beaten well), add 14% cups pineapple juice and 1 cup crushed pineapple, 1 cup of whipped cream. Stir in about 1 hour. Mrs. H. L. Barnhill. LIME PINEAPPLE SHERBET 1 pkg. Lime Jello 1 can crushed pineapple 1c. boiling water 3 lemons 142 cups sugar

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