Pineapple Ice
From Fruit recipes, 1907
Serves 2
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 102. The excerpt below is the record exactly as published.
PINEAPPLE ICE For one can grated pineapple or one pint fresh fruit use one pint each of sugar and water and juice of one lemon. Mix and freeze. Or see Introductory Recipes. PINEAPPLE SHERBET See Introductory Recipes or use the following: To one quart of boiling water add one and one-fourth pounds of sugar and juice of two lemons. Cook this for five minutes. Take from the fire and add two large 244 FRUIT RECIPES pineapples grated, or one quart can of grated pineapple. Strain through a cloth, pressing hard to get out all the juice. Then freeze partially, when add beaten whites of two eggs and complete the freezing. PINEAPPLE ICE CREAM Make as in Introductory Recipes and let cool. Meantime have ready grated pineapple—one pint to each quart of cream and milk. Let it stand in alittle sugar and lemon or orange juice. Partially freeze the cream before adding fruit, then ,stir it in and finish the process. The reserved pineapple syrup may be substituted for the fruit. In this case a little dissolved gelatine may be used. FROZEN PINEAPPLE CUSTARD Add to a quart of milk a tea-cup of sugar and bring to a boil. Add four well-beaten eggs and let the mixture thicken, watching carefully, however, that the mixture does not again boil. Let this cool, then add one pint of pineapple juice or one pint of grate
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