When I think of sherbet, I don’t associate it with the early 1900s. When I first found these recipes for pineapple sherbet, I had to look twice, because my brain honestly had the thought, did they even have freezers back then? According to these recipes, yes, they had a way to freeze sherbet. Anyway, on to the recipes. There are three great looking options in here, but the last one, Mrs. Hobbs’ recipe isn’t for the faint of heart and your guess is as good as mine how to combine her ingredients and get sherbet.
Mrs. Noonan’s Pineapple Sherbet Recipe
Two small cans of pineapple, 1 generous pint of sugar, 1 quart of water. Pour the juice of pineapple into a bowl; put the fruit in a saucepan with half the water and simmer 20 minutes. Put the sugar and the remainder of the water on to boil. Cook 15 minutes. Rub the cooked pineapple through a sieve and add it to the boiling syrup. Cook 15 minutes longer; add the juice and cool and freeze.
Mrs. Noonan, Portsmouth, N. H. Source: Boston Post – 28 Feb 1904
Mrs. Patch’s Pineapple Sherbet Recipe
One can of grated pineapple, 1 pint sugar, 1 pint water, 1 tablespoonful gelatine, 1/2 pint cream. Soak the gelatine in the water. Add the sugar and put on stove until sugar is dissolved. Let cool. Put in your freezer with your can of pineapple. After it is frozen to a mush whip your cream, stir it in lightly. Pack until ready for use.
Mrs. C. S. Patch, Beverly. Source: Boston Post – 6 Mar 1904
Mrs. Ward’s Pineapple Sherbet Recipe
One tablespoonful gelatine soaked in 1 cup cold water 15 minutes; dissolve with 1 cup boiling water; take 1/2 can grated pineapple, 1 1/2 cups sugar, juice of 1 lemon; add strained gelatine, put in freezer, pack with ice and salt and freeze.
Mrs. A. Ward, North Leomister. Source: Boston Post – 13 Mar 1904
Ms. Hobbs’ Pineaplle Sherbet Recipe
One can pineapple, 2 quarts milk, 2 1/2 cups sugar.
Hattie B. Hobbs, Wenham. Source: Boston Post – 14 Feb 1904