Pineapple Sherbet

Name: Pineapple Sherbet
Yield: 20 servings
Ingredients: 1 can of sliced pineapples; the juice of 4 lemons; 1 cup sugar; 1 cup of candied cherries; enough cold water to make the mixture 8 quarts; the whites of 4 eggs

From The household cook book, 1902

Serves 20

This amount will serve 20 persons.

Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 329. The excerpt below is the record exactly as published.

PINEAPPLE SHERBET.— Take 1 can of sliced pineapples, cut it in very small pieces, and cook until soft; add the juice of 4 lemons (strained) and 1 cup sugar; cool, and add -| lb. of candied cherries cut in small pieces; add cold water enough to make the mixture 8 quarts. Beat the whites of 4 eggs

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