Milk Sherbet
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
4966Calories
22 gProtein
462 gCarbs
349 gFat
Full nutrition (34 nutrients)
Calories4966 kcal
Protein22 g
Carbohydrates462 g
Fiber11 g
Sugars409 g
Total Fat349 g
Saturated Fat199 g
Monounsaturated Fat72 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1004 mg
Sodium212 mg
Potassium1241 mg
Calcium742 mg
Iron1.1 mg
Magnesium82 mg
Phosphorus578 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K23 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate38 mcg
Choline15 mg
Caffeine0 mg
Water763 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 110. The excerpt below is the record exactly as published.
Milk Sherbet Ingredients : i qt. milk or cream 2 c. sugar \ c. lemon juice rind i lemon
Cook this with the app: pantry check, scaling, and the assistant.