Milk Sherbet
From The Raleigh cook book, 1907
Presented as published in 1907. 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
1804Calories
34 gProtein
364 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1804 kcal
Protein34 g
Carbohydrates364 g
Fiber5.6 g
Sugars353 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol117 mg
Sodium377 mg
Potassium1744 mg
Calcium1254 mg
Iron1.4 mg
Magnesium133 mg
Phosphorus1016 mg
Zinc4.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin C106 mg
Vitamin A314 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.2 mg
Folate22 mcg
Choline184 mg
Caffeine0 mg
Water1037 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 37. The excerpt below is the record exactly as published.
Milk Sherbet with Gelatine. box gelatine. Use enough sugar and water to make a strong very sweet lemon- ade. Soak the gelatine in one-half pint cold water, then pour on one-half pint boiling water. Add this to the lemonade and put in the freezer and freeze to the consistency of mush; then add the milk and freeze firm. Milk Sherbet.—1 quart of milk; 1% cups of sugar; juice of 2 lemons
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