Pineapple Sherbet

Name: Pineapple Sherbet
Ingredients: 1 box of gelatine; 1 1-2 quarts of boiling water; juice of 2 lemons; 2 cups sugar; 1 large can of grated pineapple; the whites of 3 eggs without beating them

From Carolina cookery from Quaker kitchens, 1924

—Mrs. Walter White.

Presented as published in 1924. 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

2871Calories

44 gProtein

647 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories2871 kcal

Protein44 g

Carbohydrates647 g

Fiber21 g

Sugars408 g

Total Fat23 g

Saturated Fat5.9 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol558 mg

Sodium3443 mg

Potassium874 mg

Calcium1049 mg

Iron99 mg

Magnesium120 mg

Phosphorus528 mg

Zinc3.4 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D3 mcg

Vitamin C106 mg

Vitamin A242 mcg

Vitamin E2 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B121.3 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)2.6 mg

Niacin (B3)24 mg

Folate476 mcg

Choline488 mg

Caffeine0 mg

Water1445 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 27. The excerpt below is the record exactly as published.

PINEAPPLE SHERBET Dissolve 1 box of gelatine in a little cold water, add i 1-2 quarts of boiling water, juice of 2 lemons, 2 cups sugar, and strain. Add 1 large can of grated pineapple, the whites of 3 eggs without beating them

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