Pineapple Sorbet
From Canadian cook book, 1924
Strawberries, raspberries, peaches and other fruits may be used in the same way.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 84. The excerpt below is the record exactly as published.
PINEAPPLE SORBET. 1 c. sugar. 1 c. finely shredded pineapple. 1 tb. lemon juice. 2 c. milk
Cook this with the app: pantry check, scaling, and the assistant.