Pineapple Sherbet

Ingredients

• 1 pkg. arrowroot
• 114 quarts boiling water
• 1 quart cold water
• juice of 4 lemons
• 4 cups sugar
• 2 small cans grated pineapple
• 1 quart whipping cream
• beaten whites of 4 eggs

Method

1. 1

   Dissolve arrowroot in cold water.

2. 2

   Add to boiling water.

3. 3

   Cook until clear and thick, remove from fire and add 1 quart cold water.

4. 4

   When cool add sugar and fruit.

5. 5

   Put in freezer and when frozen to mush stage add cream and egg whites.

As published

This recipe was extracted from The Carbon County cook book (1926), page 28. The excerpt below is the record exactly as published.

Pineapple Sherbet. 1 pkg. arrowroot, 114 quarts boiling wa- ter, 1 quart cold water, juice of 4 lemons, 4 cups sugar, 2 small cans grated pineapple, 1 quart whipping cream, beaten whites of 4 eggs

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