Milk Sherbet

Ingredients

• 4 cups milk
• 1.5 cups sugar
• Juice of 3 lemons

Method

1. 1

   Mix juice and sugar, stirring constantly, while slowly adding the milk.

2. 2

   Freeze and serve.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 41. The excerpt below is the record exactly as published.

MILK SHERBET 4 cups milk, li cups sugar. Juice of 3 lemons. Mix juice and sugar, stirring constantly, while slowly adding the milk; if added too ranidlv mixture will have a curdled appearance, but will not affect the quality of sherbet. Freeze and serve RASPBERRY ICE i3 cup sugar. 3 cups raspberries. 1 cup water. 1 tablespoon lemon juice. Page Seventy puRiiy FCOUR More Bread and Better Bread ORANGE ICE 1 pint orange juice. 1 quart water. 1 pint sugar. Grated rind of 1 lemon. i pint lemon juice. Grated rind of 1 orange. Make a syrup of the suga. and water. Boil ^{^^^^^ J^^^^^^^l^r^'^n ^. '^^ orniio-e peel and lemon peel. Freeze (according to directions given elsewhere), ^crve „ will be sufficient for 13 persons. PINEAPPLE ICE 4 cups water. 2 cups sugar. Juice of 6 lemons. 4 cups ice water. 1 can grated pineapple. -1 1 K^il fnv T^ minutes Add the pineapple and lemon juice. Make a svrup of the water and sugar and boil for 1 5 m"^^^^^- /^^ . ' Cool and add the ice water. Freeze until mushy, using half ice and halt salt. CREME DE MENTHE ICE To 4 cups of water add the ,uice of 2 lemons, U cups sugar, i cup Creme de Menthe cordial, and a little green coloring. Strain and freeze. CURRANT ICE To lemon ice m.xture made of f cup lemon juice, 2 cups sugar and 4 cups water, add 1 cup currant juice or 1 glass currant jelly melted, and freeze. . PINEAPPLE MOUSSE 1 tablespoon granulated gelatine. J cup cold water. 1 cup pineapple syrup. 2 tablespoons lemon jnire. 1^ cups sugar

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