Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 14 tsp gelatine 1 pt
- 58 pineapple sherbet -- 1
- 1 lemon 1 pt
- 2 large pineapples 1 pt
- 4 lemons whites 4 eggs grate pineapple to extract the juice
- 4 eggs grate pineapple to extract the juice
Directions
Cut fresh pineapple in small triangles, and place in a dish with a mound of grated coconut and sugar on top. Serve as a dessert.
PINEAPPLE SHERBET—1.
1 pt. scalding pineapple juice 14 tsp gelatine 1 pt. water Juice 1 lemon 1 pt. sugar
Soak the gelatine in 14 ¢ cold water for 10 minutes. Add 1 e boiling water, and stir until dissolved. Add sugar and 3/, ec cold water; then pineapple juice which has been strained and measured after straining. Freeze. Either canned or fresh pineapple may be used.
PINEAPPLE SHERBET—2.
2 large pineapples 1 pt. water 2 ¢ sugar Juice 4 lemons Whites 4 eggs Grate pineapple to extract the juice, strain and add juice of lemons. Add sugar to the whipped whites of eggs. Com- bine and freeze at once.