Pineapple Sorbet
From The Henderson cook book, 1914
Serves 2
Serve after the meat course.
Presented as published in 1914. 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
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 64. The excerpt below is the record exactly as published.
PINEAPPLE SORBET. Peel and cut up a small sugar-loaf pineapple, and let it stand in a cool place over night with a pint of sugar added to it. An earthen jar is best to hold the pine, whose acid properties forbid its standing in tin. In the morning strain, pressing out as much of the juice as possible. Add to this a pint of water and the grated rind of an orange. Boil 10 minutes, add the juice of 1 lemon and two oranges
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