Classic Culinary Arts:
Pineapple Sherbet Recipe
Pineapple Sherbet Recipe, part of the classic American culinary arts. Pieces such as Pineapple Sherbet Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.
Pineapple Sherbet Recipe
A pint-and-a-half can of pineapple, or, if fresh fruit is used, one large pineapple; a small pint of sugar, a pint of water, one table- spoonful of gelatine. Soak the gelatine one or two hours in cold water to cover. Cut the hearts and eyes from the fruit, chop it fine, and add to the sugar and the juice from the can. Have half of the water hot, and dissolve the gelatine in it. Stir this and the cold water into the pineapple. Freeze. This sherbet will be white and creamy.Pineapple Sherbet Recipe, Number 2.
Two small cans of pineapple, one generous pint of sugar, one quart of water. Pour the juice of the pineapple into a bowl. Put the fruit in a sauce-pan with half the water, and simmer twenty minutes. Put the sugar and the remainder of the water on to boil. Cook fifteen minutes. Rub the cooked pineapple through a sieve and add it to the boiling syrup. Cook fifteen minutes longer. Add the juice, and cool and freeze.