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Pine-Apple Sherbet

A frozen dessert made from pineapple, sugar, water, and egg whites.

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 ↓

Pine-Apple Sherbet

Ingredients

Directions

Make the syrup

  1. Strain the juice from the cans into the freezer.

  2. Make a boiling syrup with the sugar and 1 quart of water.

Prepare the pineapple

  1. Chop the pineapples small and scald them in the boiling syrup.

  2. Rub the scalded pineapples through a colander with the syrup and the remaining quart of water into the freezer.

  3. Freeze the mixture.

  4. Add the whites of 4 eggs, beating until perfectly white.

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).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Pineapple + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together2,075 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

Pineapples
Provide the main fruit flavour and juice that gives the sherbet its body.
Sugar
Sweetens the mixture and lowers its freezing point so it stays soft rather than rock-hard.
Eggs
Egg whites are beaten to add airy lightness to the frozen mixture.

The step that matters

Add the whites of 4 eggs, beating until perfectly white.. Egg whites must be beaten until stiff and white so they trap air. Folding in under-beaten whites leaves the sherbet dense and less light.

Swap the pineapple

How well each one fits the dish's main ingredients (sugar, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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