Pineapple Glace

Ingredients

• One can grated pineapple
• one quart of water
• one pint sugar
• juice of two lemons
• the well-beaten white of one egg

Method

1. 1

   Put in freezer and when half frozen add the well-beaten white of one egg.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 49. The excerpt below is the record exactly as published.

Pineapple Glace One can grated pineapple, one quart of. water, one pint sugar, juice of two lemons. Put in freezer and when half frozen add the well-beaten white of one egg. Pineapple Sherbet To the juice from one can of sliced pineapple add four lemons, two quarts of water and two teacups of sugar. Strain through a coarse cloth. Put in freezer and turn until half frozen. Whip the whites of five eggs, add to them three tablespoons of sugar, put this in freezer and freeze hard.—Mrs. R. B. Glenn. Peach Glace One quart canned peaches, mashed fine through a colander. Add one quart of cold water, then one pound sugar. Beat well one egg and stir in the mixture. Then add juice of one lemon. Then freeze.— Mrs. J. S. Archbell. Roman Punch One quart weak tea, one pint sugar or more to taste, one pint claret, two tablespoons rum, one pound glace cherries, grated rind and juice of three lemons. Add the rum and cherries when the punch is about half frozen. Serve in glasses with whipped cream on top. Strawberry Water Ice One quart of strawberries, three-fourths of a pound of sugar, juice of one lemon, one pint of hot water. Add the sugar and lemon to the berries; mash through a sieve, let stand one hour, add water, then freeze.—Mrs. C. J. Watkins. Strawberry Frappe One quart of berries rubbed through a colander and sweetened to taste, one quart of water

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