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Pineapple Ice II (glace à l'ananas)

Pineapple Ice II from Erken's Stor kokebok 1914: a sugar syrup of 750 g sugar and 1.5 l water is boiled 30 min, then the juice of 8 lemons and 250 g pineapple in cubes are added and frozen. Serves 12.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 512 (falt i det fri)

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About the dish

From the ice chapter of Stor kokebok (1914), where Erken gives several variations of fruit ices. Ice creams and fruit ices were frozen in a hand-cranked freezer with ice and salt (see her reference to page 504).

How to make it

  1. 1

    Boil the sugar syrup

    Boil the sugar with the water for 30 minutes, skimming the syrup well as you go.

  2. 2

    Add fruit and juice

    Cut the pineapple into small cubes. Add the pineapple and the strained lemon juice to the syrup once it has cooled.

  3. 3

    Freeze

    Freeze the mixture in an ice cream maker, or in a mold in the freezer, stirring every half hour until firm.

Changes from the original

Quantities are converted to modern units (dl/l/grams), and the singular "cube" has been corrected to "cubes" (an OCR error). The freezing instruction has been adapted to a modern ice cream maker or freezer.

Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 512) → 1949 (korrekturlest, s. 590)~47% av teksten endretfjernetlagt til
(Glace à l'ananas.) 3/4 kg. sukker melis 8 citroner ananas, sitroner ananas 1/2 boks eller 250 gr. frisk 1 1/2 l. vand. 1. vann. Sukkeret koker med vandet 1/2 vann i 1/4 time, skummes godt og tilsættes tilsettes saften av citronerne sitronene og ananasen, som er skaaret skåret i terninger. terningen. Fryses. Til 12 personer.

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Frequently asked questions

Can I use canned pineapple?
Yes. The recipe calls for either 1/2 can of canned pineapple or 250 g of fresh pineapple, cut into cubes.
How long should the sugar syrup boil?
3/4 kg sugar is boiled with 1 1/2 liters of water for half an hour. Skim it well as you go before adding the lemon juice and pineapple.
How many does the recipe serve?
It is intended for 12 people, with a total time of around 2 hours including freezing.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 512, under the name Ananasis II – glace à l'ananas.

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