Pineapple Sherbet

Name: Pineapple Sherbet
Ingredients: one tablespoonful gelatine; one cup cold water; one cup boiling water; one-half can grated pineapple; one and one-half cups sugar; juice of one lemon

From Physical culture cook book, 1901

Presented as published in 1901. 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

1364Calories

11 gProtein

338 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1364 kcal

Protein11 g

Carbohydrates338 g

Fiber2.6 g

Sugars301 g

Total Fat2.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium565 mg

Potassium71 mg

Calcium166 mg

Iron16 mg

Magnesium19 mg

Phosphorus36 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate66 mcg

Choline9.3 mg

Caffeine0 mg

Water430 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 57. The excerpt below is the record exactly as published.

Pineapple Sherbet. — One tablespoonful gelatine soaked in one cup cold water fifteen minutes. Dissolve with one cup boiling water. Take one-half can grated pineapple, and one and one-half cups sugar, juice of one lemon

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