Milk Sherbet

Name: Milk Sherbet
Ingredients: one-half gallon of new milk; one-third box of gelatine; whites of four eggs; one quart of good cream; the juice of eight good-sized lemons

From Trinity cook book, 1925

Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 46. The excerpt below is the record exactly as published.

MILK SHERBET One-half gallon of new milk, sweeten to taste, let it get hot and pour over one-third box of gelatine. Let it get cold, put in freezer and freeze slightly. Add whites of four eggs beaten stiff, one quart of good cream and the juice of eight good-sized lemons

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