Milk Sherbet.
A dish built around powdered sugar and lemons.
contains dairy
Ingredients
US
Metric
- 470 ml milk
- 1/2 gill of boiling water
- 3 tablespoonfuls of powdered sugar
- 2 lemons
- 1 gill granulated sugar
- 1/2 tablespoonful of corn starch
Make it lactose-friendly
- 1 pint of milk → lactose-free milk, oat milk, or almond milk
Steps
- Cut the thin yellow rind from the lemon and put it in a bowl. Pour the water on the rind. Cover the bowl and set it on the back part of the range for half an hour. Mix the lemon juice and powdered sugar together. When the rind has steeped for half an hour, strain the water on the lemon juice and sugar.
- Mix the corn starch with three tablespoonfuls of milk. Put the remainder of the milk on to boil in the double-boiler. Stir the corn starch mixture into the boiling milk, and, after adding the sugar, cook for ten minutes. Cool this mixture, and then freeze for ten minutes. Take the cover from the freezer and stir the lemon mixture into the cream. Put on the cover and finish freezing.
Nutrition (estimated, per serving)
| Calories | 490 |
|---|---|
| Protein | 3.9 g |
| Fat | 4.0 g |
| Carbs | 111.4 g |
| Fiber | 0.2 g |
| Sodium | 58 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States