Pineapple Sherbet (Sorbretto di Ananas)

Name: Pineapple Sherbet (Sorbretto di Ananas)
Ingredients: 1 large ripe pineapple; 1 quart water; 2 cups granulated sugar; 2 tablespoons lemon juice; 2 tablespoons orange juice

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

1570Calories

0 gProtein

406 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories1570 kcal

Protein0.4 g

Carbohydrates406 g

Fiber0.1 g

Sugars405 g

Total Fat1.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium33 mg

Potassium106 mg

Calcium37 mg

Iron0.2 mg

Magnesium16 mg

Phosphorus8.3 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate15 mcg

Choline1.6 mg

Caffeine0 mg

Water1001 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 29. The excerpt below is the record exactly as published.

PINEAPPLE SHERBET {Sorbretto di Ananas so) i large ripe pineapple i quart water 2 cups granulated sugar 2 tablespoons lemon juice 2 tablespoons orange juice Peel, slice and pound pineapple to a pulp. Put through a strainer. Boil sugar and water to a syrup and let cool. Add fruit juices and pineapple. Strain through a muslin cloth and freeze. ROMAN PUNCH (Ponce alia Romano) 1 quart water

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