Buttermilk Sherbet
Freezing time not included in preparation time. from the mississippi valley chapter of the united states regional cookbook, culinary arts institute of chicago, 1947.
Steps
Blend all ingredients together thoroughly and pour into a freezing tray.
Freeze.
Serve when mushy-frozen.
If sherbet freezes too solid before serving time , scrape across the surface with an inverted spoon , taking up thin layers of sherbet and beat to a mushy consistency.
Ingredients
buttermilk, powdered sugar, vanilla, crushed pineapple, salt