Orange Milk Sherbet
From Domestic science, principles and application, 1914
This recipe is for a class, full rule.
Presented as published in 1914. 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
2785Calories
75 gProtein
513 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories2785 kcal
Protein75 g
Carbohydrates513 g
Fiber28 g
Sugars472 g
Total Fat65 g
Saturated Fat37 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol234 mg
Sodium752 mg
Potassium4785 mg
Calcium2793 mg
Iron3.3 mg
Magnesium337 mg
Phosphorus2134 mg
Zinc9 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D19 mcg
Vitamin C595 mg
Vitamin A707 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B1211 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)3.1 mg
Niacin (B3)4.5 mg
Folate260 mcg
Choline428 mg
Caffeine0 mg
Water2699 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 121. The excerpt below is the record exactly as published.
Orange Milk Sherbet 4 oranges 43^ c. sugar 4 lemons 4 pts. milk
Cook this with the app: pantry check, scaling, and the assistant.