Pine-Apple Ice Cream
From Vegetarian cookery, 1891
Serves 2
The bucket used for freezing should be sufficiently large to allow about four or five inches of ice, broken in small pieces and mixed with salt, to be placed below and round the sides of the mould.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 103. The excerpt below is the record exactly as published.
Pine-Apple Ice Cream. Three quarters of a pint of pine-apple syrup, the juice of a large lemon, and one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.