Milk Sherbet
From Favorite recipes (North Carolina, 1948), 1948
Mrs. Helen G. Abernethy
Presented as published in 1948. 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
2474Calories
40 gProtein
537 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories2474 kcal
Protein40 g
Carbohydrates537 g
Fiber21 g
Sugars506 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol117 mg
Sodium380 mg
Potassium2862 mg
Calcium1497 mg
Iron2.5 mg
Magnesium195 mg
Phosphorus1108 mg
Zinc4.7 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D9.4 mcg
Vitamin C446 mg
Vitamin A374 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B125.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)2.8 mg
Folate195 mcg
Choline234 mg
Caffeine0 mg
Water1595 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 7. The excerpt below is the record exactly as published.
MILK SHERBET 2 quarts milk 234 cups sugar 2 envelopes gelatine 1 cup lemon juice Dissolve gelatin in small amount of water. Scald milk, add sugar and gelatine. Strain into freezer. Freeze to mush. Add lemon juice. Continue to freeze. Mrs. Joe Murphy MILK SHERBET 4 cups milk Juice of 3 lemons 2 cups sugar Juice of 3 oranges
Cook this with the app: pantry check, scaling, and the assistant.