Pineapple Sherbet

Ingredients

• 1/2 cup sugar
• 1/3 cup water
• 2 egg whites (beaten well)
• 1 1/4 cups pineapple juice
• 1 cup crushed pineapple
• 1 cup of whipped cream

Method

1. 1

   Cook until spins a thread.

2. 2

   Pour over egg whites, add pineapple juice and crushed pineapple.

3. 3

   Stir in whipped cream about 1 hour.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 24. The excerpt below is the record exactly as published.

PINEAPPLE SHERBET 34 cup sugar 1/3 cup water Cook until spins a thread. Pour over 2 egg whites (beaten well), add 14% cups pineapple juice and 1 cup crushed pineapple, 1 cup of whipped cream. Stir in about 1 hour. Mrs. H. L. Barnhill. LIME PINEAPPLE SHERBET 1 pkg. Lime Jello 1 can crushed pineapple 1c. boiling water 3 lemons 142 cups sugar tea ten ke Dissolve 1 pkg. lime Jello in 1 cup boiling water. Add sugar. Let cool. Add pineapple, juice of lemons, and milk. Put in freezing unit, and let stay until mixture becomes partially frozen. Then stir thoroughly by hand or beat slightly with electric mixer. Return to freezing unit. Mrs. Irving Margolis. SHERBETS (4 to 5 servings) Apricot Mixed Fruit Lemon 1 14% c water 1 c water 1 c water 34 c sugar 1 ec sugar 1 ec sugar 1/8 t salt % t salt 1/8 t salt 34 c apricot pulp 1 banana, mashed 1% ¢ lemon juice 4 th. lemon juice 4 tb. lemon juice grated rind of 1 lemon 1 egg white 1 orange. . juice & pulp 1 egg white 1 egg white Stir sugar and water over low heat until sugar is dissolved. Boil rap- idly 5 min. Cool. Add fruit (pulp, rind, juice). Freeze to a mush. Stir 2 or 3 times. Add beaten egg white at mushy state. Freeze until firm. Louise Griffin. FROZEN: PINEAPPLE TARTE 3 egg yolks 3 egg whites Dash of salt 2 tablespoons sugar 1% cup sugar 1 cup of heavy cream, whip- 1 nine-ounce can crushed ped pineapple, drained 2 cups vanilla wafer crumbs 2 tablespoons lemon juice Beat egg yolks, salt and half a cup of sugar; add syrup from pine- apple and lemon juice. Cook over hot, not boiling, water until mixture coats a spoon, stirring constantly. Add pineapple and cool. Make meringue of egg whites and two tablespoons of sugar. Fold in whipped cream and custard mixture. Coat sides of slightly buttered re- frigerator tray with wafer crumbs. Spread half of the remaining crumbs over bottom. Pour in custard mixture; cover with remaining crumbs. Freeze firm, about three to four hours. Serves 6 to 8. Mrs. John Ashley Hardison. 62 THE WILLIAMSTON COOK BOOK PLAIN BAKED CUSTARD 4 whole eggs or 8 yolks (4 1/3 to % cup of sugar whole eggs for individ- 1% tsp. salt ual custards or 6 for 1 % tsp. vanilla large custard) 4 cups (1 qt.) milk Beat eggs only until mixed. Add sugar, salt and flavorings, and stir slightly. Heat milk to scalding point and add to egg mixture, stirring well. Pour into individual molds or 1 large mold. Set the custards in a shallow pan and add about 1 inch of hot water to the pan and place in a moderate oven (325 degrees). Bake individual cup custards 30 t 40 minutes and the large custard 60 to 75 minutes. _Chill and serve plain or topped with whipped cream.. wee Mrs. Horace A. Ray. RICE PUDDING 4 cups milk 1/3 cup sugar

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