Ice Cream Sherbet

Ingredients

• 1 quart boiling water
• 6 cups sugar
• 1 whole pkg. Knox gelatine
• juice of 3 lemons
• 1 large can grated pineapple
• 6 bananas
• 1 quart cream

Method

1. 1

   Dissolve the gelatine in a little cold water.

2. 2

   Add to boiling water sugar and lemon juice.

3. 3

   Cook until clear in a double boiler.

4. 4

   Cool and add the pineapple and the bananas mashed and rubbed through a sieve.

5. 5

   When partly frozen add the cream whipped.

As published

This recipe was extracted from The Carbon County cook book (1926), page 28. The excerpt below is the record exactly as published.

Ice Cream Sherbet. 1 quart boiling water, 6 cups sugar, 1 whole pkg. Knox gelatine, juice of 3 lemons, 1 large can grated pineapple, 6 bananas, 1 quart cream

Cook this with the app: pantry check, scaling, and the assistant.