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Pineapple Ice Cream a la Mabel / Creme glacee a V Ananas a la Mabel

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Take a jar of preserved pineapple, drain the liquid out and put to the cup half a cup of sugar and let it cook until it ropes. Beat the whites of two eggs to a stifl F meringue; add the cooked sugar t

Instructions

Step 1. dipped in cold water; put the cover on and secure the cover with

Step 2. lard or fat of some kind; pack in ice with salt and freeze from three

Step 3. Copyright, 1924, by Mrs. Ericsson Hammond (.Upper) P IN EA PP LE I CE C RE AM A L A M AB EL

Step 4. C Lower) F RO ZE N A LM ON D S OU FF LE W IT H M ER IN GU E A L A V IO LE T M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 135

Step 5. to four hours. When ready to serve cut away the lard and dip the

Step 6. form in hot water, then turn out on a platter. Decorate it with

Step 7. streamers of whipped cream that is sweetened and mixed with

Step 8. some powdered chocolate and with a cherry in the center;

Step 9. on the top and all around garnish with small sand tarts filled with

Step 10. shredded pineapple, and around them decorate with whipped cream through a fancy tube. In the center put a silver bead

Step 11. and in between each sand tart put a maraschino cherry.