Pineapple Ice Cream

Ingredients

• 6 cupfuls thin cream
• 1/2 cupful sugar
• 1 cupful grated pineapple

Method

1. 1

   Add pineapple to the cream and let stand 30 minutes.

2. 2

   Strain, add sugar and freeze.

Nutrition per serving

Estimated from matched ingredients across 8 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

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