Pineapple Cream

Ingredients

• 2 cups water
• 1 cup sugar
• 1 can grated pineapple
• 2 cups cream

Steps

1. Make syrup by boiling sugar and water fifteen minutes; strain, cool, add pineapple, and freeze to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappé glasses and garnish with candied pineapple.

More recipes with pineapple or cream

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.