vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Sherbet
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
528Calories
2 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories528 kcal
Protein2.3 g
Carbohydrates136 g
Fiber2.5 g
Sugars131 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.4 mg
Potassium159 mg
Calcium40 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C52 mg
Vitamin A5.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline6.5 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 71. The excerpt below is the record exactly as published.
PINEAPPLE SHERBET. Crated pineapple, 1 large can. Egg whites, 2. Lemons, 4. Water, 2 quarts. Siiuar, 5 cups. Oranges, 2. Boil sugar and water for 5 minutes. Allow to cool and add pineapple and fruit juices strained. When partly frozen add the stiffly beaten egg whites. Finish freezing and let stand to ripen for 2 hours. 160 FROZEN DISHES GRAPE SHERBET. Grape juice, 1 pint. Sugar, 1 cup. Milk, 1 quart. Warm the grape juice and in it dissolve the sugar, add rich cold milk and freeze. WATERMELON SHERBET. Watermelon juice and pulp, Sugar, 1 cup. 1 quart. Lemon, 1. Egg whites, 2. To watermelon and sugar add juice of the lemon. Put in freezer and when half frozen add egg whites beaten very stiff. Continue freezing. SHERBET FIZZ. Hot water, 1 quart. Oranges, 4. Sugar, 2 cups
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