Milk Sherbet

Sugar . . .

6 tbsp.

78.6

78.6

314

.0112

Milk . . .

1/2 c.

115.7

3.82

4.03

5.79

80

.025

.19

.24

.0002

Cream . . .

1/2 c.

113.7

2.5

45.48

3.41

433

.0625

•3

•43

.0004

Lemon juice .

3 tbsp.

39.9

3.91

16

.0167

.012

.009

Total . . .

1 1/2c.

347.9

6.32

50.11

91.71

843

•1154

.502

.679

.0006

100.Calorie Portion . .

2 tbsp.

41.26

4.89

5.94

10.88

100

.0136

.06

.081

.0001

References Ice Cream

Alexander. Effect of Gelatin in IceC ream. Zeitschrift fur Chemie und Industrie der Kolloide, vol. 5, pages 101.103 (1909).

Sherman. Food Products.

Washburn. Principles and Practice of Ice.Cream Making. Vermont Agricultural Experiment Station, Bulletin 155.

Wiley. Ice Cream. United States Public Health Service, Hygienic Laboratory, Bulletin 56, pages 249.312 (1909).