Pineapple Sherbet
From 365 desserts, 1900
Presented as published in 1900. 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
2654Calories
5 gProtein
680 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories2654 kcal
Protein5.3 g
Carbohydrates680 g
Fiber1.3 g
Sugars662 g
Total Fat2.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium31 mg
Potassium760 mg
Calcium90 mg
Iron1.9 mg
Magnesium72 mg
Phosphorus47 mg
Zinc0.7 mg
Copper0.4 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C254 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate109 mcg
Choline21 mg
Caffeine0 mg
Water1016 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 31. The excerpt below is the record exactly as published.
Pineapple Sherbet. Put 2 cups of water, and 3 cups of sugar on to boil. Stir until the sugar is dissolved then boil 5 minutes. Take a pint can of pineapple and pour as much as possible juice and all through a colander. Add this to the sugar and water with the juice of 1 lemon. Set away to cool. When cool, strain into freezer and freeze steadily until quite stiff. Remove the dasher and add white of 1 egg beaten to a stiff froth, and 1 tablespoonfui powdered sugar
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