Pineapple Sherbet

Ingredients

• one pineapple
• four lemons
• two quarts water
• two teacups sugar
• whites of five eggs

Method

1. 1

   Steep pineapple in water for two hours, strain, and add lemon juice and sugar.

2. 2

   Whip egg whites with sugar, combine all in a freezer, and half freeze.

3. 3

   Add cream and beaten egg whites before final freezing.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 161. The excerpt below is the record exactly as published.

Pineapple Sherbet use one large pine- apple or one and a half cans. Cut hearts and eyes from the fruit, cnop fine and add pint sugar and juice from can and the soaked table- spoon gelatine dissolved in half pint boiling water ; then add half pint cold water and half freeze as above ; or cook fruit in pint water twenty minutes, and then pulp through a sieve ; boil a syrup of pint each sugar and water fifteen minutes and then add fruit pulp and cook fifteen minutes longer, add juice from cans and freeze. Milk Sherhet — Boil two quarts milk; when cold put into freezer. Take the juice of six ^ seven lemons — according to size, and one pound and a half sugar, dissolved in as little water as pos- sible. W hip whites of two eggs and stir in the milk ; add the lemon juice after it begins to freeze a little; then mix thoroughly and freeze. Pine-apple Sherhet — One pine-apple, four lemons, two quarts water, two teacups sugar ; steep the pine-apple in the water for two hours ; strain and add the juice of the lemons and sugar ; whip the whites of five eggs

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