A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Grate two pineapples and mix with two quarts of water and a pint of sugar
add the juice of two lemons and the beaten whites of four eggs
Place in a freezer and freeze
Modern guidance to help you succeed with this vintage recipe
Beating egg whites before adding them creates tiny air bubbles that get trapped during freezing, resulting in a lighter, smoother texture than plain ice. The proteins in egg whites also interfere with ice crystal formation, preventing the sherbet from becoming too hard or icy. Lemon juice provides acidity that brightens the pineapple flavor while also helping stabilize the egg white foam, and the bromelain enzymes naturally present in fresh pineapple help break down proteins for a silkier mouthfeel.
The pineapple-water-sugar mixture can be prepared up to 1 day ahead and refrigerated. Beat and fold in the egg whites just before freezing for best texture. Once frozen, the sherbet is best consumed within 1 week for optimal texture and flavor.
Store in an airtight, freezer-safe container for up to 2 weeks. The sherbet will become quite hard when fully frozen; let it sit at room temperature for 5-10 minutes before scooping to soften slightly. Stir vigorously before serving if ice crystals have formed. Note that this historical recipe lacks modern stabilizers, so texture will deteriorate faster than commercial sherbet.
AI-generated tips from Chef Cecil's culinary database
The pineapple-water-sugar mixture can be prepared up to 1 day ahead and refrigerated. Beat and fold in the egg whites just before freezing for best texture. Once frozen, the sherbet is best consumed within 1 week for optimal texture and flavor.
Store in an airtight, freezer-safe container for up to 2 weeks. The sherbet will become quite hard when fully frozen; let it sit at room temperature for 5-10 minutes before scooping to soften slightly. Stir vigorously before serving if ice crystals have formed. Note that this historical recipe lacks modern stabilizers, so texture will deteriorate faster than commercial sherbet.
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