Loaf sugar, 3 pounds, Eggs (whites only), 2, Pineapple juice, 1 quart.
Put the sugar into a granite pan or kettle, over the fire. Beat the whites of the eggs, and add them to 2 cups of clear water. Pour this over the sugar and set it over the fire to boil till clear. Remove it and let it get cold.
Pare and grate enough pineapple to make a quart of juice and strain it into the syrup. Boil for 10 minutes, and then bottle. Cover the corks with melted wax. This makes a delicious water-ice, and is better for flavoring than fresh pineapples.