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Dessert

Pikeapple Sherbet

A chilled pineapple dessert made with sugar, gelatin, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pikeapple Sherbet

Oven, in the book's wordsA good oven

Ingredients

Directions

Prepare the pineapple

  1. Chop the pineapple very fine.

  2. Add the juice from the can and the sugar to the chopped pineapple.

Prepare the gelatine

  1. Soak the gelatine in cold water for at least 1 hour until soft.

  2. Add the soaked gelatine to ½ cup of boiling water.

Combine and cool

  1. Stir this mixture into the pineapple.

  2. Let the mixture stand until cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pineapple
Provides the main fruit flavour, acidity and moisture for the dessert.
Sugar
Adds sweetness and helps give the mixture body.
Gelatine
Sets the liquid so the mixture holds a soft, firm structure as it cools.

The step that matters

Dissolving the gelatine in the boiling water. Gelatine must dissolve completely in hot liquid to set evenly. Undissolved or partly dissolved gelatine forms lumps or weak spots, so the soaked gelatine should be fully melted into the boiling water before it is stirred into the pineapple.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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