Sorbet Von Ananas
"Pineapple Sorbet"
From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche
Written by Henriette Davidis
Sorbet Von Ananas
"Am einfachsten ist dieser mit in Zucker eingekochten Ananasscheiben zu bereiten, welche mit einem silbernen Obstmesser in kleine Stückchen geschnitten, mit ihrem Saft in eine Krystallbowle gelegt, mit 1/2 Dt. kaltem Wasser, dem Saft von 1—2 Citronen übergossen und fest zugedeckt werden. Einige Stunden vor dem Gebrauch fügt man noch 2 Dt. Wasser hinzu, rührt die Flüssigkeit um und läßt die Zunge entscheiden, ob noch Zucker oder Säure zugesetzt werden muß, stellt dann die Bowle in Eis und reicht den Sorbet später nebst den Früchten in Kelchgläsern, mit Theelöffeln. Auf 2 — 3 l Wasser rechnet man 1 Pfund Ananas."
English Translation
"The simplest way to prepare this is with pineapple slices cooked in sugar, which are cut into small pieces with a silver fruit knife, placed in a crystal bowl along with their juice, covered with 1/2 pint of cold water and the juice of 1—2 lemons, and tightly covered. A few hours before serving, add another 2 pints of water, stir the liquid, and let your taste decide whether more sugar or acid needs to be added. Then place the bowl on ice and later serve the sorbet together with the fruit in goblets, using teaspoons. For 2—3 liters of water, use 1 pound of pineapple."
Note on the Original Text
The recipe uses period-appropriate volume and weight measures (e.g., 'Dt.' meaning 'Deziliter', about 100 ml; 'Pfund' for pounds, approx. 450 g). Instructions are narrative, relying on taste and judgement, encouraging the cook to add sugar or lemon to balance the flavors. Words like 'Obstmesser' (fruit knife) and 'Krystallbowle' (crystal punch bowl) reflect both the materials and spectacle of 19th-century upper-middle-class dining, while the directions prioritize direct engagement—taste and adjust!—over standardized exactitude.
Title
Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)
You can also click the book image above to peruse the original tome
Writer
Henriette Davidis
Era
1897
Publisher
C.N. Caspar
Background
A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.
Kindly made available by
Internet Archive
This recipe hails from Henriette Davidis’ beloved 1897 Praktisches Kochbuch, an encyclopedic German cookbook for everyday and refined kitchens alike. At the fin de siècle, pineapple both symbolized global trade and luxury, and intricate sorbets showcased new trends in entertaining, especially during grand dinners or summer gatherings. Milwaukee’s large German-American population ensured the translation and dissemination of such European culinary delights well into the New World. The sorbet's playful sweetness and bright acidity recall a moment when refrigeration was novel and fruit-forward desserts signaled fashionable modernity.
Historically, the recipe was prepared using a sharp silver fruit knife (to prevent discoloration of the pineapple), a glass punch or crystal bowl for mixing and serving, and a well-insulated ice chest or bucket filled with ice for chilling. The presentation was elevated by serving in stemmed goblets with teaspoons—a nod to genteel dining. Manual stirring and extended chilling were required, rather than the rapid freezing of an ice cream machine.
Prep Time
15 mins
Cook Time
0 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 lb candied or preserved pineapple slices (with syrup, substitute with canned pineapple in syrup if necessary)
- 3 cups cold water
- Juice of 1–2 lemons (about 3–7 tbsp, to taste)
- Extra sugar, as needed
- Ice (for chilling)
Instructions
- This charming 19th-century sorbet recipe begins by using candied or preserved pineapple slices, as fresh pineapple was a true luxury in northern Europe.
- To start, finely dice about 1 pound of candied pineapple and place it with its syrup into a glass punch bowl.
- Add about 1 cup of cold water and the juice of 1 to 2 lemons; cover tightly and let it infuse.
- A few hours before serving, pour in an additional 2 cups of cold water, stir the mixture, and taste.
- Adjust with extra sugar or lemon juice to balance sweetness and acidity.
- Finally, chill the bowl in an ice bath until well-cooled, and serve the sorbet with fruit pieces in elegant glasses, each accompanied by a teaspoon.
Estimated Calories
160 per serving
Cooking Estimates
Preparation involves dicing pineapple, mixing ingredients, and infusing for a couple of hours. There is no cooking, but you need 10–15 minutes for prep. It serves about 6 people, and each serving has about 160 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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