Pine-apple Water Ice
From Cassell's dictionary of cookery, 1892
Serves 1
Alternatively, pound half a pound of ripe pine-apple flesh, mix with lemon juice, syrup, and water, strain, and freeze.
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 1227. The excerpt below is the record exactly as published.
Pine-apple Water Ice. — Take one or two pine-apples which are perfectly sound and fully ripe. Pare them, and pick out the specks. Grate the flesh on a coarse grater, and press the pulp through a colander. To a pint of pulp add half a pint of water and eight ounces of sugar, with the white of a fresh egg
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