Pineapple Sherbet

Name: Pineapple Sherbet
Ingredients: shred a fresh pineapple; one pint sugar; juice of two oranges; one-half pint water; juice of one lemon; one tablespoonful of gelatine

From Durham cook book ..., 1921

Recipe by Mrs. E. W. Morris.

Presented as published in 1921. 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

Nutrition per serving

1774Calories

11 gProtein

452 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1774 kcal

Protein11 g

Carbohydrates452 g

Fiber11 g

Sugars438 g

Total Fat2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium29 mg

Potassium801 mg

Calcium186 mg

Iron1.3 mg

Magnesium49 mg

Phosphorus70 mg

Zinc0.4 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C245 mg

Vitamin A41 mcg

Vitamin E0.8 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.1 mg

Folate121 mcg

Choline38 mg

Caffeine0 mg

Water639 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 54. The excerpt below is the record exactly as published.

PINEAPPLE SHERBET. Shred a fresh pineapple (or canned fruit will answer.) Add one pint sugar, juice of two oranges, one-half pint water, juice of one lemon, one tablespoonful of gelatine

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