Pineapple Ice Cream
From The complete cook book, 1900
Serves 10
Do not cook fruit.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 124. The excerpt below is the record exactly as published.
PINEAPPLE ICE CREAM. Whip two quarts rich, sweet cream to a froth, with two teacups powdered white sugar. Use a patent egg- whip with a wheel, if convenient; if not, use the com- mon egg- whip. Grate two ripe pineapples
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