Pineapple and Raspberry Cream

Ingredients

• a large pineapple
• a pint of red raspberries
• a fourth of a cupful of water
• half a cup of sugar
• the juice of a lemon
• a quart of cream

Method

1. 1

   Cut off the top of a large pineapple then with a strong spoon scoop out the pulp, rejecting the hard core.

2. 2

   Sugar the fruit, let it stand some time, then pour off from it a cupful of juice.

3. 3

   Trim the pineapple shell at the bottom, so it will stand firm and chill in the refrigerator.

4. 4

   Mash well a pint of red raspberries; add a fourth of a cupful of water, half a cup of sugar and the pineapple juice; cook the mixture several minutes.

5. 5

   Take from the stove, add the juice of a lemon, more sugar, if liked, and strain through cheese cloth.

6. 6

   Beat a quart of cream and a cupful of sugar until light and frothy; flavor with vanilla and freeze as ice cream.

7. 7

   When half frozen add the fruit juice and finish freezing.

8. 8

   Pack and fill into pineapple shell; set in a deep mold or the freezer can and let it stand packed in salt and ice an hour or longer.

9. 9

   To serve it lift the filled pineapple from the mold to a plate covered with a pretty doily.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 117. The excerpt below is the record exactly as published.

PINEAPPLE AND RASPBERRY CREAM. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Cut off ths top of a large pineapple then with a strong spoon scoop out th3 pulp, rejecting the hard core. Sugar the fruit, let it stand some time, then pour off from it a cupful of juice. Trim th* pineapple shell at the bottom, so it will stand 70 COOKING AND OTHER RECIPES. firm anl chill in the refrigerator. Mash wall a pint of red raspberries; add a fourth of a cupful of water, half a cup of sugar and the pineappie juice; cook the mixture several min- utes. Take from the stove, add the juice of a lemon, more sugar, if liked, and strain through cheese cloth. Beat a quart of cream

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