Pineapple Sherbet

Name: Pineapple Sherbet
Ingredients: 1 pt. boiling water; 2 e. sugar; Juice of 2 lemons; 1 pt. can shredded pineapple; 1 qt. cream; 2 tbsp sugar added to cream

From The Relief Societ Cookbook, 1930

Recipe by Mrs. A. E. Beesley.

Presented as published in 1930. 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

1703Calories

2 gProtein

444 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1703 kcal

Protein2.2 g

Carbohydrates444 g

Fiber5.6 g

Sugars431 g

Total Fat2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium8.3 mg

Potassium285 mg

Calcium56 mg

Iron1.4 mg

Magnesium17 mg

Phosphorus32 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate22 mcg

Choline10 mg

Caffeine0 mg

Water178 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 16. The excerpt below is the record exactly as published.

PINEAPPLE SHERBET 1 pt. boiling water, 2 e. sugar; let boil 10 minutes Juice of 2 lemons 1 pt. can shredded pineapple 1 qt. cream, measured before it is whipped 2 tbsp sugar added to cream

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