Pineapple Sherbet

Ingredients

• One can of pineapples
• one dozen lemons (the juice of all and rinds of six)
• in a pint of water
• one pound and a quarter of white sugar
• the beaten whites of three eggs
• one ounce of gelatine

Method

1. 1

   Chop up the pineapple, squeeze the lemon-juice into it, and boil the rinds, thinly pared, in a pint of water.

2. 2

   Try one pound and a quarter of white sugar; if not sweet enough, add until a little too sweet.

3. 3

   When half-frozen, add the beaten whites of three eggs and one ounce of gelatine dissolved in a teacup of water.

4. 4

   Freeze, beating thoroughly from time to time.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 100. The excerpt below is the record exactly as published.

Pineapple Shebbet. One can of pineapples, one dozen lemons (the juice of all and rinds of six). Chop up the pineapple, squeeze the lemon-juice into it, and boil the rinds, thinly pared, in a pint of water, which must be deducted from the gal- lon of plain water that must go to this quantity of fruit. Try one pound and a quarter of white sugar; but if not sweet enough, add until a little too sweet, for freezing always takes off something in that way. When half- frozen, add the beaten whites of three eggs and one ounce of gelatine

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