Milk Sherbet
From Household science and arts, 1913
Presented as published in 1913. 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
2133Calories
32 gProtein
446 gCarbs
32 gFat
Full nutrition (30 nutrients)
Calories2133 kcal
Protein32 g
Carbohydrates446 g
Sugars448 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium374 mg
Potassium1470 mg
Calcium1203 mg
Iron0.2 mg
Magnesium117 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Water859 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 67. The excerpt below is the record exactly as published.
1 qt. milk 2 c. sugar 4 lemons (strained juice) RECIPE 297. 2 c. finely shredded pineapple 1 ts. granulated gelatin i c. cold water 2 c. boiling water 2 c. sugar 2 lemons (strained juice) RECIPE 298. 1 c. lemon juice and rind of 1 lemon 4 c. water 2i c. sugar Mix MILK SHERBET the sugar and lemon juice thor- oughly ; pour on the milk slowly and stir it constantly while adding it. Put it into a freezer can and freeze it. PINEAPPLE SHERBET Soak the gelatin in cold water, add the boiling water and sugar; stir it until the gelatin is dissolved, and add the lemon juice. Strain the mixture and set it aside to cool. When it is cool, add the pineapple to the mixture and freeze it. LEMON ICE Make a sirup of the sugar and water by boiling the mixture ten minutes. Add the grated rind and let the mixture stand until it is cool. Add the lemon juice, strain the mixtiure, and freeze it. Digitized by Google FROZEN DESSERTS 166 RECIPE 299. 4 c. water 2 c. sugar
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