Pineapple Sherbet Recipe

From MRS. M. D. OWINGS, of Washington, Lady Manager.
Take twelve fine, sound apricots; wipe carefully, cut them in two,
remove the stones, and put them in a vessel with half a pound of
powdered sugar, mashing them thoroughly. Then take two ounces of
bitter almonds; peel and mash these while wet; add one gill of cold
water and one ounce of powdered sugar, mashing the whole together.
Place a muslin cloth over the vessel containing the mashed apricots
and through it press the almond mixture. Stir all this together for
four minutes; then add the juice of three lemons and a pint and a half
of cold water. Beat thoroughly, then strain through a fine sieve into
the freezer, and freeze as you do ice cream.

Vote