Pineapple Ice
From The Edwardsville cook book, 1906
Presented as published in 1906. 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 The Edwardsville cook book (1906), page 49. The excerpt below is the record exactly as published.
PINEAPPLE ICE. Mrs. W. H. Hall. 2 pints sugar. 3 pints water. 1 can grated pineapple. 3 eggs’ Juice of 4 lemons and grated 1 teacup flour made into thin rind of two. starch. Beat the whites of eggs stiff and add last thing. ICE CREAM. Mrs. E. B. Glass, (Intelligencer). 3 pints cream. 2 quarts new milk. 114 pints sugar. 1 tablespoon Cooper’s gelatine. Whites 2 eggs. Take the cream, milk and sugar; soak the gelatine in one pint cold water ten minutes. Place over fire, stir and remove soon as dissolved; when nearly cold beat to a froth and flavor with vanilla. Beat the whites of two eggs to a stiff froth ; add to the above and freeze. LEMON SHERBET. Mrs. L. M. Armstrong. 2 tablespoons gelatine. Juice of 10 lemons. 1 quart boiling water. 1 pint sugar. Soak the gelatine half an hour in enough water to cover; then pour over it the boiling water; add the sugar, stir over fire until it boils, set aside to cool, when cold add the lemon juice and strain. Ereeze. GRAPE SHERBET. Mrs. John D. Manley, St. Louis, Mo. 1 quart grape juice. 1 cup sugar. 2 cups orange juice. 1 white of egg. 2 teaspoons powdered sugar. ICES, SHERBETS, ETC. 157 Sweeten the grape juice to taste ; add the sugar to orange juice until sugar is dissolved, then add the grape juice, turn into freezer, and freeze. When nearly frozen, remove dasher and beat in wich a spoon the white of egg beaten light and mixed with the powdered sugar. Beat well, pack and stand away to ripen. PINEAPPLE ICE. Mrs. Louise Cullens. 1 can pineapple. 1 pint sugar. Ju'ce of 2 oranges. Juice of 3 lemons. Add the beaten white of eg ished. 1Y2 quarts water. 1 tablespoon gelatine in 1 cup hot water. White of 1 egg
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