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Pineapple Sherbet

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pineapple Sherbet

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 ↓

Pineapple Sherbet

Ingredients

Directions

Prepare

  1. Strain the juice from the pineapple into a freezer container.

  2. Make a syrup by boiling 2 pounds of sugar with 1 quart of water.

  3. Chop the pineapple small and scald it in the boiling syrup.

  4. Rub the scalded pineapple through a colander with the syrup and the remaining 1 quart of water into the freezer.

Freeze and finish

  1. Freeze the mixture and then add the whites of 6 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.

Photo for illustrative purposes only · Contact us to use it

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

Pineapple
Supplies the main flavor and juice that makes up the body of the sherbet.
Sugar
Sweetens the mixture and lowers its freezing point so it stays soft and scoopable.
Whites of eggs
Beaten in after freezing, they add lightness and a airy, fluffy texture.

The step that matters

Beating the egg whites after freezing. The whites must be beaten until stiff and white and folded in while the base is still partly frozen, so air is trapped and the sherbet stays light rather than dense.

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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