Pineapple Ice

Ingredients

• 2 cupfuls shredded pineapple
• 1 1/2 cupfuls cold water
• 2 tablespoonfuls lemon juice

Method

1. 1

   Mix water and pineapple, sweeten to taste, and let stand 30 minutes.

2. 2

   Strain, add lemon juice and freeze.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 52. The excerpt below is the record exactly as published.

Pineapple Ice Cream 6 cupfuls thin cream % cupful sugar 1 cupful grated pineapple Add pineapple to the cream and let stand 30 minutes. Strain, add sugar and freeze. Strawberry Ice Cream 2 cupfuls milk 2 cupfuls sugar syrup 2 cupfuls cream 4 cupfuls berries Crush the berries and combine with the syrup made by boiling 1 cupful of sugar with li/^ cupfuls of water. Cool the syrup 108 THE FARM COOK AND RULE BOOK before adding it to the berries. After the strawberries have stood in the syrup 30 minutes, rub them through a fine sieve, add the cream and freeze until the mixture is very cold, then stir in the milk and continue the freezing. Honey Cream % cupful strained honey 1% cupfuls whipped cream 4 eggs % teaspoonful vanilla % teaspoonful salt Separate the eggs and beat the yolks slightly, stirring in the honey gradually. Heat in the double boiler, stirring constantly, until tne mixture thickens. Cool, add the stiffly beaten whites and the whipped cream, salt and vanilla. Pack in ice and salt and let stand 4 or 5 hours. Raspberry Sherbet 4 cupfuls water 1 teaspoonful gelatin 2 cupfuls sugar 1 tablespoonful cold water 2 cupfuls raspberry juice Boil the sugar and water 10 minutes. Add the gelatin*which has been softened in the cold water. When cool, add the rasp- berry juice and freeze. Frozen Orange Jelly 2 cupfuls orange juice 2 tablespoonfuls lemon juice 4 cupfuls water 1 tablespoonful gelatin 2 cupfuls sugar 2 egg whites Soak the gelatin in 1 cupful of the cold water and boil the rest of the water with the sugar 10 minutes. Remove from the fire, add the gelatin and strain. Cool and then stir in the fruit juices. Freeze until thick, but not hard, then stir in the stiffly beaten egg whites. Continue the freezing, remove the dasher and pack for an hour before serving. Grape Freeze 2 cupfuls thick cream % cupful water 1 cupful sweet milk 1 cupful grape jelly 4 tablespoonfuls sugar 1 tablespoonful gelatin Soak the gelatin in the milk and heat over water until it is dissolved. Then add the sugar and water which have been boiled FROZEN DESSEETS 109 together to a fairly thick syrup. Cool. Whip the cream until stiff and fold the jelly into it. Beat it into the milk and gelatin mixture. Pour into a mold and pack in ice and salt for 3 or 4 hours. Apricot Ice 1 quart canned apricots 2 oupfuls sugar 1 quart water Put the apricots through a sieve. Add the sugar and water and stir until the sugar is dissolved. Freeze. Orajige Ice 3 cupfuls orange juice 2 cupfuls water 4 tablespoonfuls lemon juice 2 cupfuls sj-rup Make the syrup by boiling 1 cupful of sugar with II/2 cupfuls of water 5 minutes. Cool, mix with other ingredients and freeze. Cherry Ice 4 cupfuls cherry juice 1 quart water 4 cupfuls sugar 2 egg whites 2 lemons Boil sugar and water together 5 minutes. Cool, add the fniit juices. When partly frozen, add the beaten egg whites. Pineapple Ice 2 cupfuls shredded pineapple 1% cupfuls cold water

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