Milk Sherbet
From A simple course in home economics for rural schools, 1916
If the mixture curdles, it is unsightly, but it will not affect the quality of the sherbet.
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
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 29. The excerpt below is the record exactly as published.
Milk Sherbet IV2 C sugar 4 C. milk Combine, add slowly, stirring constantly. Juice 3 lemons
Cook this with the app: pantry check, scaling, and the assistant.