Strawberry Milk Sherbet
From The Federation cook book, 1910
Presented as published in 1910. 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
1295Calories
16 gProtein
280 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1295 kcal
Protein16 g
Carbohydrates280 g
Fiber0.3 g
Sugars277 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium189 mg
Potassium846 mg
Calcium608 mg
Iron0.2 mg
Magnesium65 mg
Phosphorus501 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C39 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate20 mcg
Choline92 mg
Caffeine0 mg
Water524 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 27. The excerpt below is the record exactly as published.
Strawberry Milk Sherbet Mash a pint of hulled berries, add three-fourths of a cup of sugar and the juice of a lemon. Stir until the sugar is melted, then set on the ice, meantime freeze a pint of milk sweetened with a half cupful of sugar and favor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.