Milk Sherbet
From Canadian cook book, 1924
Presented as published in 1924. 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
2161Calories
32 gProtein
454 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories2161 kcal
Protein32 g
Carbohydrates454 g
Fiber0.4 g
Sugars451 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium376 mg
Potassium1598 mg
Calcium1210 mg
Iron0.3 mg
Magnesium125 mg
Phosphorus994 mg
Zinc4.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C48 mg
Vitamin A312 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline180 mg
Caffeine0 mg
Water973 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 84. The excerpt below is the record exactly as published.
MILK SHERBET. 2 c. sugar. }/2 c. lemon juice. 1 qt. milk
Cook this with the app: pantry check, scaling, and the assistant.