Pineapple Sorbet
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Serve after the meat course.
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 72. 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 for holding the ICE CREAM AND SHERBETS 107 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 ten minutes, add the juice of one lemon and two oranges
Cook this with the app: pantry check, scaling, and the assistant.