Pineapple Sherbet

Ingredients

• Grate 2 pineapples
• boil 3 pints of water
• 1% pounds granulated sugar
• Add the juice of 2 lemons

Method

1. 1

   Strain through cloth and freeze.

2. 2

   Some of the pulp may be added.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 180. The excerpt below is the record exactly as published.

Pineapple Sherbet. Grate 2 pineapples, boil 3 pints of water, add 1% pounds granu- lated sugar. Add the juice of 2 lemons and the pineapple. Strain through cloth and freeze. Some of the pulp may be added. Strawberry Sherbet. One quart of strawberries, 1 quart cold water, 1% pints granu- lated sugar, 2 lemons. Squeeze berries and put in the pulp; strain the juice ; add water, sugar and lemon juice. Freeze. Blackberry Sherbet. One quart of blackberries, 1 quart water, 1^ pints granulated sugar, 2 lemons. Squeeze berries and strain through a cloth; add water, sugar and lemon juice. Freeze. Three of a Kind. Two and one-half pints of water, juice of 3 lemons and 3 oranges. Slice 3 bananas and add to them, 2 teacups of sugar and freeze. Orange Water Ice. Eight large oranges, 4 lemons, 1^ pounds of granulated sugar, Eub and squeeze the oranges as you do lemon. Pour juice over sugar, mix thoroughly. Add water until it measures 2 quarts, then freeze. Strawberry Frappe. 9 The juice from 1 quart of strawberries, add double the amount of water, 1% tumBlers granulated sugar, juice of 1 lemon. Mix and freeze. Oreen Gage Ice. One can of green gages mashed fine ; add 3 pints of water and sweeten to taste and the white of 1 beaten egg when it begins to freeze. Orange Ice. Four cups of water, 2 cups of granulated sugar, 2 cups of orange juice, % cup of lemon juice, the grated rind of 2 lemons or oranges. Boil water and sugar 20 minutes; add fruit juice and rind; cool, strain and freeze. 298 KENTUCKY RSCEIPT BOOK. BaBpberry Sherbet. Take 1 gallon of water and add to it 3 pints of grantdated sugar, boil to a syrup. Let get cool, add juice of 10 lemons and juice of 2 quarts of pink raspberries that have been strained, then freeze. Apricot Ice. Take more than a quart of water and sweeten to taste. Let come to boiling point, then let cool. Add 1 can of apricots that have been well mashed. Orange Ice. Take 1 quart of water and add to it 1% pints of granulated sugar. Boil to a syrup; when cold add the juice of 8 oranges and juice of 3 lemons, then freeze. Grape Sherbet. Add to 1 quart of grape juice, sweetened to taste, 2 coflfee cups of orange juice sweetened; when partially frozen stir in the well- beaten white of 1 egg and 1 tablespoon granulated sugar. Remove dasher and let it harden. Lemon Sherbet. Squeeze the juice from 10 lemons and add 2 quarts of water and iy2 pints of granulated sugar; then freeze. Lemon Ice. The juice of 6 lemons with the grated rind of 2 lemons, 2 large sweet oranges, with the juice and grated rind. Squeeze out juice and steep in it 2 hours the rind of 1 orange and 1 lemon. Press through sieve and add 1 pint of cold water and 2 tumblers of gran- ulated sugar. Stir until dissolved, then freeze. Remove dasher and leave for several hours to harden. Currant Ice. Take pink raspberries and currants in equal proportion. Mash fruit and press through jelly bag. Have 1 pint of fruit juice, 1 pint of cold water and 1% pints granulated sugar and freeze, or make a sherbet by heating juice, water and sugar and pour boiling hot over whites of 2 eggs beaten to a froth. Cool and freeze. Orange Frappe. Make a syrup with 2 tumblers of granulated sugar and 2 tumblers of cold water; boil about 20 minutes, the grated rind of 1 orange may be added. Have 2 tumblers of blood orange juice or Florida orange juice, add to the syrup with juice of 2 lemons. Strain and freeze. Use preceding recipe and substitute juice from white canned cherries. Prepare and freeze. KENTUCKY RECEIPT BOOK. 299 Watermelon Ice. One quart of juice from watermelon, 1 pint of cold water, 2% tumblers granulated sugar, juice of 2 lemons. Squeeze juice from melon and strain ; add the cold water, sugar and lemon juice. Freeze hard. Apricot Ice. One quart can of apricots, 1-3 box of gelatine, 1 quart of water. Put gelatine to soak 15 minutes in a cup of cold water, then dis- slove it by pouring in 1 quart of hot water. Mash the apricots with the juice in a cheesecloth bag, squeezing it well, then sweeten to taste. The whites of 2 eggs, beaten very stiff, may be added when it begins to freeze. FROZEN PUNCH Roman Punch. Three dozen lemons, 1 dozen oranges, 1 pound granulated sugar

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