Pineapple Sherbet

Ingredients

• one quart of water
• one pound of sugar
• finely shred a pineapple
• two tablespoonfuls of sugar

Method

1. 1

   Make syrup, infuse pineapple in syrup, cool, freeze, and serve.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 229. The excerpt below is the record exactly as published.

one pound of sugar and one pint of water. Place the ingredients in the freezer and when partly frozen add the whites of three eggs well beaten. Delilah Loche. LEMON ICE. Dissolve one-half package of gelatine in one pint of cold water. Take eight lemons and press out the juice, mixing it with one and one- quarter pounds of white sugar; pour one quart of hot water on both sugar and lemons. Add one and one-half pints of boiling water to the gelatine and when thoroughly dissolved add this to the rest of the ingredients. Strain and let cool. Then whip fifteen minutes and freeze. More deli- cious than ice-cream. Aurora Powers. niLK SHERBET. Squeeze the juice of four lemons on three cupfuls of sugar; put the skins with a cupful of water on the fire, and let simmer ten minutes. Scald two quarts of milk, with two tablespoonfuls of corn-starch and one cupful of sugar. When cold put in freezer and when it begins to stiffen add the lemon and sugar; then freeze. Marian Lovewell. PINEAPPLE SHERBET. Make a thick syrup by boiling one quart of water and one pound of ♦sugar for fifteen minutes. Pare and finely shred a pineapple. Let stand two hours before using. Sprinkle with two tablespoonfuls of sugar

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