Pineapple Sherbet
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Other fruit pulp or fruit juice may be used instead of pineapple.
Presented as published in 1913. 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
1911Calories
40 gProtein
379 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1911 kcal
Protein40 g
Carbohydrates379 g
Fiber0.6 g
Sugars373 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol117 mg
Sodium395 mg
Potassium1821 mg
Calcium1240 mg
Iron1 mg
Magnesium150 mg
Phosphorus1010 mg
Zinc4.4 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D9.4 mcg
Vitamin C120 mg
Vitamin A312 mcg
Vitamin E0.6 mg
Vitamin K0.7 mcg
Vitamin B60.9 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.5 mg
Folate53 mcg
Choline186 mg
Caffeine0 mg
Water1101 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 53. The excerpt below is the record exactly as published.
Pineapple Sherbet. 4 cups milk. 2 tbsp. lemon juice. 1 tbsp. gelatine. 1 cup chopped pineapple with juice. 1% cups sugar
Cook this with the app: pantry check, scaling, and the assistant.