Milk Sherbet
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
1386Calories
32 gProtein
254 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1386 kcal
Protein32 g
Carbohydrates254 g
Fiber0.4 g
Sugars251 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium374 mg
Potassium1594 mg
Calcium1208 mg
Iron0.2 mg
Magnesium124 mg
Phosphorus994 mg
Zinc4.2 mg
Copper0 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
Folate25 mcg
Choline180 mg
Caffeine0 mg
Water973 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 39. The excerpt below is the record exactly as published.
MILK SHERBET. + ce. lemon juice. AG SuULar: f-gt. milk
Cook this with the app: pantry check, scaling, and the assistant.