Mrs. Ewart's Lemon Milk Sherbet

Name: Mrs. Ewart's Lemon Milk Sherbet
Ingredients: 1 qt. sweet milk; % cup lemon juice; 2 cups sugar; V2 pt. heavy whipping cream; Grated rind 1 lemon

From The Chapel Hill cook book, 1935

Mrs. J. B. Linker.

Presented as published in 1935. 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

1576Calories

0 gProtein

409 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1576 kcal

Protein0.4 g

Carbohydrates409 g

Fiber0.4 g

Sugars405 g

Total Fat1.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium5.3 mg

Potassium136 mg

Calcium11 mg

Iron0.3 mg

Magnesium8.7 mg

Phosphorus9.9 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C48 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate25 mcg

Choline6.3 mg

Caffeine0 mg

Water115 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.

MRS. EWART'S LEMON MILK SHERBET 1 qt. sweet milk % cup lemon juice 2 cups sugar V2 pt. heavy whipping Grated rind 1 lemon

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