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Lemon Sherbet
Juice of 3 lemons 11/2 cup sugar Mix the juice and sugar; add the milk gradually, stirring con stantly so that the mixture will not curdle. Then freeze. 1 egg 1 quart milk 1 pint cream
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Home › Frozen Desserts › Lemon Sherbet
Juice of 3 lemons 11/2 cup sugar Mix the juice and sugar; add the milk gradually, stirring con stantly so that the mixture will not curdle. Then freeze. 1 egg 1 quart milk 1 pint cream