AuthorRetroRuth
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From Food for Home and Trade, Girls' Trades and Technical High School, Milwaukee, Wisconsin, 1942

Tested Recipe!

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 4 cups whole milk
 Juice of 3 lemons
 1 ½ cups sugar

1

Mix juice and sugar, add milk slowly, stirring constantly (if milk is added too rapidly the mixture will have a curdles appearance). Freeze, using 6 to 8 parts ice to one part rock salt. (We halved the recipe and made it in a modern ice cream maker.)
Yield: Approximately 3 pt. sherbet

Ingredients

 4 cups whole milk
 Juice of 3 lemons
 1 ½ cups sugar

Directions

1

Mix juice and sugar, add milk slowly, stirring constantly (if milk is added too rapidly the mixture will have a curdles appearance). Freeze, using 6 to 8 parts ice to one part rock salt. (We halved the recipe and made it in a modern ice cream maker.)
Yield: Approximately 3 pt. sherbet

Milk Sherbet

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