Milk Sherbet (Lemon)

Ingredients

• One teaspoonful of Knox's Sparkling Gelatine
• one quart of milk
• one and one-half cups of sugar
• juice of four lemons

Method

1. 1

   Soften the gelatine five minutes in half a cup of milk, dissolve over hot water and strain into the rest of the milk; turn the milk into the can of the freezer packed for freezing — and when thoroughly chilled add the lemon juice and sugar stirred together.

2. 2

   Freeze as usual.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 131. The excerpt below is the record exactly as published.

One teaspoonful of Knox's Sparkling Gelatine, one-quarter cup of cold water, one quart water, one pint of sugar, one pint of orange, grape, pineapple, peach or straw- berry juice, one-quarter cup of lemon juice. For lemon sherbet, one cup of lemon juice. Soften the gelatine in the fourth of a cup of cold water five minutes and add to the quart of water HOW WE COOK IN TENNESSEE. 229 and pint of sugar after boiling together twenty minutes ; strain and when cold add the fruit juice and freeze. Milk Sherbet (Lemon). — One teaspoonful of Knox's Sparkl- ing Gelatine, one quart of milk, one and one-half cups of sugar, juice of four lemons

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