Pineapple Sherbet

Ingredients

• COX'S INSTANT POWDERED GELATINE
• 8 ozs. loaf sugar
• 1} pints cold water
• 1 pint grated pineapple
• Thinly peeled rind and atrained juice of 1 lemon

Method

1. 1

   Put the sugar, the water, the Gelatine, and the lemon rind into a saucepan, and bring them to the boil, stirring all the time.

2. 2

   Then strain them to the grated pineapple in a basin and add the lemon juice.

3. 3

   When the mixture is cold, freeze in the usual way and serve.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 24. The excerpt below is the record exactly as published.

8 ozs. loaf sugar } pint orange juice ij pints cold water 416 = to ten persons} * °Gox's INSTANT POWDERED GELATINE 1 gill boiling water 1 tin peaches, or 3 qts. fresh 1 pint cream 4 pint milk 13 oxa. sugar 447 (Eight to nine persons) 1 ox. ~ COX'S INSTANT 8 ozs. loaf sugar 1} pints cold water 1 pint grated pineapple Thinly peeled rind and atrained juice of 1 lemon 11 [Seven to nine persons} cut im smal} pieces, the sultanas and eight chestnuts broken in pieces and soaked several hours in the maraschino syrup. Fill up the mould. Pack in ice and salt. Stand for 2 hours. Serve with whipped cream sweetened and flavoured with the maras- chino syrup. ORANGE PARFAIT Dissolve the Gelatine with the water, add the sugar and whipped cream. Stir until it begins to thicken, then add the orange flower water, and the marmalade gradually. Divide into small moulds. Pack in ice and salt for 3 hours. ORANGE SHERBET Put the sugar, the Gelatine, and the water into a saucepan ; bring to the boil, stirring ail the time, and strain into the orange juice, which has been previously put into a basix. When cold, freeze as usual and serve, PEACH ICE CREAM Dissolve the Gelatine with the boiling water, add milk boiling. Rub the peaches through a colander, add sugar, mix thoroughly, then add milk and cream. When cold, pour into the freezer and freeze. PINEAPPLE SHERBET Put the sugar, the water, the Gelatine, and the lemon rind into a saucepan, and bring them to the boil, stirring all the time. Then strain them to the grated pineapple in a basin and add the lemon juice. When the mixture is cold, freeze in the usual way and serve PISTACHIO ICE CREAM Dissolve the Gelatine with the boiling water. Beat the yolks of the eggs and the sugar ina saucepan, add the milk scalded; stir over the fire for a few minutes, add the Gelatine, then strain, add the cream and essence. Page 44 Freeze, then beat in thoroughly enough green colouring to give the whole a delicate green tint. RICE MOUSSE Wash the rice in several waters, boil it in lenty of boiling salted water for 5 minutes, ain, return to the saucepan with the milk and cook till soft. Put the yolks into a saucepan, add the sugar and hot milk, stir till they thicken, remove from the fire, add the Gelatine dissolved in the boiling water, and strain over the rice; when cool, add the lemon juice, the prunes rubbed through a sieve, and the whipped cream. Pour into a wet mould, pack in ice and salt for 3 hours. This mousse may be garnished with squares of prune jelly and large stuffed prunes. SOUFFLE A LA CARMEN Put the yolks of eggs into a saucepan, add the sugar, lemon juice, and one gill of the cream, beat over a pan of boiling water till warm, remove from the fire, cocl and add the peach pulp, the Gelatine dissolved with the boiling water, the maraschino and the rest of the cream whipped. Have ready a souffié dish provided with a paper band tied round and above the edge of the dish or souffié case, as it is called. Pour the pre- _paration into this just as it begins to set. Place in the ice box for one hour and a half. Before serving, remove the paper band and sprinkle over the surface with crushed macaroons and finely chopped almonds, STRAWBERRY ICE CREAM Mash the strawberries with the sugar and lemon juice and allow to remain in a cool place for one hour. Rub through a sieve, and add the Gelatine dissolved with the boil- ing water and cream. Freeze as_ usual. When frozen, take out a little of the frozen mixture, add the red colouring and flavour- ing, return to the freezer and beat evenly Page 45 2 Ib, sugar 1 teaspoonfal pistachio essence Yolks 8 eggs Green colouring ete to nine persons) Cz. COX'S INSTANT POWDERED GELATINE

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