Pineapple Sherbet
From Principles of cookery, 1910
Presented as published in 1910. 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
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 84. The excerpt below is the record exactly as published.
Pineapple Sherbet.* One can of grated pineapple, one cup of sugar, juice of two lemons, one tablespoon of powdered gelatine, one quart of water or milk
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