Pineapple Ice

Ingredients

• 1 cupful of water
• enough sugar to make it very sweet
• Cut off the top of a pineapple

Method

1. 1

   Cut off the top of a pineapple and take out the center, being careful to leave the rind uninjured.

2. 2

   Grate the pineapple, and to the pulp and juice add water and enough sugar to make it very sweet.

3. 3

   Freeze it and serve it in the shell of the pineapple.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 63. The excerpt below is the record exactly as published.

1 cupful of water. Boil the sugar and water for ten minutes, add the fruit juice, strain it, and when it is cold freeze it. STRAWBERRY ICE 1^ cupfuls of strawberry juice, 2 cupfuls of sugar, 1 quart of water. Crush the berries and let them stand in part of the sugar for two to three hours, then strain out the juice. Boil the water with the rest of the sugar for ten minutes, add the fruit juice, and when it is cold freeze it by turning the crank for five minutes, then stopping for five minutes, and so on until it is frozen. Serve in individual glasses. APRICOT ICE Chop, mash, and press through a sieve a canful of Califor- nia canned apricots. To the pulp add the juice from the can, two cupfuls of water, and enough sugar to make it quite sweet. Freeze and serve in glasses. PINEAPPLE ICE Cut off the top of a pineapple and take out the center, being careful to leave the rind uninjured. Grate the pine- apple, and to the pulp and juice add a cupful of water, the juice of a lemon, and enough sugar to make it very sweet

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