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Milk Sherbet
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
551Calories
12 gProtein
109 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein12 g
Carbohydrates109 g
Fiber3.3 g
Sugars102 g
Total Fat11 g
Saturated Fat6.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol39 mg
Sodium127 mg
Potassium650 mg
Calcium431 mg
Iron0.7 mg
Magnesium48 mg
Phosphorus347 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C62 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)0.5 mg
Folate13 mcg
Choline64 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 131. The excerpt below is the record exactly as published.
Milk Sherbet (Lemon). — One teaspoonful of Knox's Sparkl- ing Gelatine, one quart of milk, one and one-half cups of sugar, juice of four lemons. Soften the gelatine five minutes in half a cup of milk, dissolve over hot water and strain into the rest of the milk; turn the milk into the can of the freezer packed for freezing — and when thoroughly chilled add the lemon juice and sugar stirred together. Freeze as usual. Milk Sherbet. — Juice of seven lemons, strain and add two cups sugar. Let stand one hour. Put into freezer half gallon milk and half cup sugar
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