Pineapple Sherbet

Name: Pineapple Sherbet
Ingredients: One can shredded pineapple; one cup (heaped) of sugar; one pint of water; one tablespoonful of gelatine; juice of one lemon; whites of three eggs

From The housewife's aid, 1950

—Mrs. B. W. Spilman.

Presented as published in 1950. 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

873Calories

17 gProtein

209 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories873 kcal

Protein17 g

Carbohydrates209 g

Fiber0.3 g

Sugars203 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium33 mg

Potassium113 mg

Calcium27 mg

Iron0.3 mg

Magnesium13 mg

Phosphorus11 mg

Zinc0.1 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.1 mg

Folate22 mcg

Choline8.2 mg

Caffeine0 mg

Water644 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 14. The excerpt below is the record exactly as published.

PINEAPPLE SHERBET One can shredded pineapple, one cup (heaped) of sugar, one pint of water, one tablespoonful of gelatine; juice of one lemon, whites of three eggs

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