Milk Sherbet with Gelatine

Name: Milk Sherbet with Gelatine
Ingredients: 1 box gelatine; Use enough sugar and water to make a strong very sweet lemonade.; 1/2 pint cold water; 1/2 pint boiling water; Add this to the lemonade and put in the freezer and freeze to the consistency of mush; then add the milk and freeze firm.

From The Raleigh cook book, 1907

Presented as published in 1907. 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

175Calories

4 gProtein

38 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories175 kcal

Protein3.7 g

Carbohydrates38 g

Fiber2.6 g

Sugars0.2 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium547 mg

Potassium64 mg

Calcium159 mg

Iron16 mg

Magnesium17 mg

Phosphorus33 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline6.2 mg

Caffeine0 mg

Water428 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 37. The excerpt below is the record exactly as published.

Milk Sherbet with Gelatine. box gelatine. Use enough sugar and water to make a strong very sweet lemon- ade. Soak the gelatine in one-half pint cold water, then pour on one-half pint boiling water. Add this to the lemonade and put in the freezer and freeze to the consistency of mush; then add the milk and freeze firm.

Cook this with the app: pantry check, scaling, and the assistant.