Pine-apple Ice Cream
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1223. The excerpt below is the record exactly as published.
yolks of six eggs thoroughly. Mix with them half a pint of lukewarm milk, and add two ounces of loaf sugar. Stir this custard over a gentle fire until it begins to thicken, then pour it out, and stir it again. Pare a pine-apple with as little waste as possible. Cut it into slices, and boil it for five minutes in a sjTup made of half a pound of loaf sugar and a quarter of a pint of water. Press the fruit thi-ough a coarse sieve, and stir the pulp and the syi-up into the custard. Put the cream into a mould, and freeze in the usual way. This cream may be made with half a pound of preserved pine- apple. Probable cost, pine-apples. Is. to 2s. each. Sufficient for five or six persons. Pine-apple Ice Cream
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