Milk Sherbet
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
If the mixture curdles it will not be noticed when frozen.
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
1801Calories
39 gProtein
354 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1801 kcal
Protein39 g
Carbohydrates354 g
Fiber0.4 g
Sugars351 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium391 mg
Potassium1597 mg
Calcium1214 mg
Iron0.3 mg
Magnesium126 mg
Phosphorus998 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C48 mg
Vitamin A312 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate27 mcg
Choline183 mg
Caffeine0 mg
Water975 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 53. The excerpt below is the record exactly as published.
Milk Sherbet. 4 cups milk, 1% cups sugar. 1 tbsp. gelatine. % cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.