Milk Sherbet

Name: Milk Sherbet
Ingredients: c. milk; 3 tbsp. sugar; 2 tsp. lemon juice

From Lillian Massey school recipes, 1913

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

294Calories

8 gProtein

50 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories294 kcal

Protein8 g

Carbohydrates50 g

Fiber0 g

Sugars50 g

Total Fat7.9 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium93 mg

Potassium377 mg

Calcium301 mg

Iron0 mg

Magnesium30 mg

Phosphorus247 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C4 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate2.1 mcg

Choline44 mg

Caffeine0 mg

Water224 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 68. The excerpt below is the record exactly as published.

MILK SHERBET. c. milk. 3 tbsp. sugar. 2 tsp. lemon juice

Cook this with the app: pantry check, scaling, and the assistant.