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Milk Sherbet
From The new Annie Dennis cook book, 1905
Serves 20
Other fruits may be used instead of pineapple.
Presented as published in 1905. 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
9Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.1 kcal
Protein0.1 g
Carbohydrates2.4 g
Fiber0.3 g
Sugars1.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium16 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline0.6 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 142. The excerpt below is the record exactly as published.
Milk Sherbet One gallon of sweet milk, one can of grated pine- apple. Boil the milk and sweeten to taste ; flavor with vanilla. Add the pineapple just after the milk begins to freeze. Any other fruit may be used instead of pineapple and for those who like the flavor, the juice of two lemons
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