Pineapple Sherbet

Ingredients

• one can of shredded pineapple
• one pint of water
• one pint of sugar

Method

1. 1

   Pour juice of pineapple into a bowl.

2. 2

   Put the fruit into a saucepan with the sugar and water, and simmer twenty minutes.

3. 3

   Add the juice, and cool; then freeze.

4. 4

   Some people add the beaten white of an egg and one tablespoonful of sugar after the ice is frozen.

5. 5

   Cover, and stand away to ripen.

Nutrition per serving

As published

This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 5. The excerpt below is the record exactly as published.

Pineapple Sherbet Wafers Tea (C$tp:pC& d^Ctf* Have one pound of dried beef shaved very thin at the butcher's. Don't attempt to slice it at home. Serve as a side dish with the eggs. QBeCUttegarb <£gg&. Boil five eggs until hard! While they are cooling in cold water, make a cream sauce of one pint milk ; one tablespoonful cornstarch ; butter, size of an egg. Salt and pepper. When the milk boils, add corn-starch and other in- gredients, and the whites, chopped fine. Pour this mix- ture over slices of toast, that have been slightly moist- ened, and just before serving, chop yolks fine and sprinkle over each piece. The cream sauce can be made in the morning. Place in ice chest. In this way the dish can be prepared in a very few i moments. (pintbppit J50et6ef ♦ 0ne can of shredded pineapple ; one pint of water; one pint of sugar

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