Appetizers Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Pineapple ice

Yield: 4 Servings

Ingredients:

• 1 c Water
• 2 c Sugar
• 1/2 lb Pineapple fresh
• 1/4 c Lemon juice
• 1 c Water
• 3 Egg whites

Instructions:

Make a syrup by boiling water and sugar; cool. Bruise fresh pineapple in mortar add lemon juice water clarified syrup strain and freeze adding the meringue when half frozen. For *Tutti Frutti Ice* place a layer of Lemon or above ice in a Brick mold making it quarter full and place in ice and salt; then mix an equal portion each candied apricots cherries strawberries or any fruits wished and blanched almond or pistachio nuts prepared as in Cabinet Ice-cream in all about a pound of mixture with a quart of Strawberry or Orange Ice and add to mold till three-fourthhs full; smooth and add of first ice Lemon or Pineapple till full to overflowing. Bind and pack as directed for three or four hours. Posted on GEnie by C.SVITEK [cathy] Nov 29 1992 MM by Sylvia Steiger GEnie THE.STEIGERS CI$ 71511 2253 GT Cookbook echo moderator net/node 004/005

Web Standards & Support: