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Pineapple Sherbert (VRP 012)

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Pineapple Sherbert

Front of Pineapple Sherbet recipe card. The owner notated that this recipe appeared in an issue of Household Magazine in 1952.

Pineapple Sherbert

Back of Pineapple Sherbet recipe card. I hope I transcribed this correctly as it’s a jumble of words!

Pineapple Sherbert
Notation of “Household 1952” is in the upper right hand corner of the card.
Ingredients
  • Sherber Ingredients
  • 1 cup evaporated milk
  • 2/3 cup sugar
  • 2 teaspoons grated lemon rind
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 1 cup (no 1 can) crushed pineapple and juice
  • Topping Ingredients
  • 1/2 cup pineapple juice
  • 1/2 cup apricot juice
  • 1 cup grapefruit juice
Instructions
Sherbet Instructions
  1. Combine all the ingredients in a bowl
  2. Pour into ice cub tray and freeze at coldest setting until firm.
  3. Beat until stiff, 1 egg white
  4. Remove sherbet from tray and beat until fluffy
  5. Chill bowl and beater before beating sherbet
  6. Fold the stiffly beaten egg white into sherbet
  7. Return to ice cub tray and continue to freeze
  8. Adjust refrigerator setting back to normal position
Topping Instructions
  1. Strain and chill
  2. Pour over sherbet about 1/3 cup of juice

Pineapple Sherbert

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Pineapple Sherbert

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Linda West

Thursday 31st of March 2016

Thanks for the great recipe & images. I was tickled by your comment about transcription. All of my mother's and grandmother's recipes were written that way. You were lucky to have found direction, mine only had ingredients. Guess they had better memories than m...LOL. I am going to dig through some old boxed of my g'mother's. She helped edit a church cookbook probably 50 years ago and there are quite a few recipes I could share. Keep up the good work,

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