Milk Sherbert
From Metropolitan cook book, 1918
Presented as published in 1918. 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
2188Calories
33 gProtein
463 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories2188 kcal
Protein33 g
Carbohydrates463 g
Fiber0.7 g
Sugars455 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium377 mg
Potassium1726 mg
Calcium1218 mg
Iron0.4 mg
Magnesium132 mg
Phosphorus1004 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C96 mg
Vitamin A312 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.2 mg
Folate50 mcg
Choline186 mg
Caffeine0 mg
Water1088 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 38. The excerpt below is the record exactly as published.
MILK SHERBERT 2 cups sugar or syrup 1 quart milk | cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.