Milk Sherbet
From The national course in home economics, 1917
Serves 4
Recipe by Hettie Blackwell.
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 246. The excerpt below is the record exactly as published.
MILK SHERBET. Juice of three lemons, rind of one, three cupfuls of sugar, one quart of milk
Cook this with the app: pantry check, scaling, and the assistant.