Pine Apple Ice Cream
From Columbian recipes (1893).
Source
http://creativecommons.org/publicdomain/zero/1.0/
Credit
From Columbian recipes (1893), printed page 147, digitised by the Internet Archive: https://archive.org/details/ColumbianRecipesAPublicationOfTheMethodistCook-book
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
- a pound of preserved pineapple
- one pint of cream
- one gill of raw milk
- a pound of sugar
Method
- Ingredients: Half a pound of preserved pineapple, one pint of cream, the juice of a small lemon, one gill of raw milk, a quarter of a pound of sugar.
- Cut the pineapple into small pieces, bruise it in a mortar;
- add the sugar, lemon juice, cream and milk, mix well together, press through a hair seive, and freeze twentyfive minutes.
Plating
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