Peel a pine-apple, and cut it into thin sUces.
Put these into a deep dish, cover them with
powdered sugar, and let them stand four or five
hours. Put the rind into a small stewpan, with
as much water as will cover it, bring it to a
boil, skim it, and pour it over the fruit. Add
six ounces of refined sugar and a bottle of
light wine. Cover the vessel which contains
the fruit, &c., and leave it in a cool place for
two hours. When it is wanted for use, stir it
well, and mix with it a bottle of seltzer✪ Pine-apple Cardinal. If a
larger quantity of the beverage is required,
another bottle or more of wine may be added,
but it must be remembered that six ounces of
sugar must be put in vnth. every additional
bottle. If prefeiTcd, champagne may be used
instead of seltzer. Time, seven or eight hours.
Probable cost, pine-apples, when cheap, Is. to
2s. each.
Pine-apple Chips. — Pare some pine-
apples✪ Pine-apple Chips, and carefuUy remove the specks or eyes
with the point of a knife. Cut them into slices,
PIN
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and place these on a large dish in a single layer
with as much powdered and sifted sugar
sprinkled over as will cover them. Keep the
fruit in a hot closet until it is dry, turning it
regularly each day. When the dry point is
reached, put the slices on a tin, and place them
in a quick oven for ten minutes. When quite
cool, store them in single layers in a tin box
with writing-paper between each layer. Time,
nine or ten days to dry the slices.
Pine-apple, Compote of.— Peel a pine-
apple, and pick all the specks or eyes from it ;
cut it into slices half an inch thick, keep one of
the largest of these whole, and divide the rest
into halves. Make some syrup by boiling five
ounces of lump sugar in half a pint of water for
ten minutes, put in the slices of fruit, and let
them boil for five minutes. Leave them in the
syrup until they are quite cold ; drain them ;
put the whole sHce in the centre of a compote-
dish, and arrange the half slices in a circle
round it ; pour the syrup over, and serve.
Time to boil the sjTup, ten minutes ; with the
fruit, five minutes. Probable cost, pine-apples,
when very cheap, Is. to 2s. each. Sufficient for
two or three persons.
Pine-apple Cream in a Mould.—
Take a moderate-sized pine-apple, fuUy ripe,
pare it carefully, pick out the specks or eyes,
strip all the pulp from the core, and cut it into
dice with a sil^'er knife. Strew over it nine
ounces of pounded and sifted loaf sugar, add
two table-spoonfuls of brandy, and let it soak
for two hours. Put the peel into a saucepan
with half a pint of water, and let it simmer
gently for an hour ; strain it, and let it cool.
Ketum the liquid into the saucepan, with the
fruit, sugar, and juice, and boil all gently
together for a quarter of an hour. Skim it, and
mix with it three-quarters of an ounce of best
isinglass✪ Pine-apple Cream in a Mould. Boil it ten minutes longer, pour it
out, and mix with it a pint and a quarter of
thick cream. Whisk the mixture briskly until
it begins to thicken, then pour it into a mould,
and set it on ice. The cream should be stirred
for a few minutes after it is put upon the ice,
or the fruit will sink to the bottom. Probable
cost, 4s. 6d., with pine-apples at Is. 6d. each,
and cream at Is. 6d. per pint. Sufficient for a
quart mould.
Page 1221 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Peel a pine-apple, and cut it into thin sUces. Put these into a deep dish, cover them with powdered sugar, and let them stand four or five hours. Put the rind into a small stewpan, with as much water as will cover it, bring it to a boil, skim it, and pour it over the fruit. Add six ounces of refined sugar and a bottle of light wine. Cover the vessel which contains the fruit, &c., and leave it in a cool place for two hours. When it is wanted for use, stir it well, and mix with it a bottle of seltzer. If a larger quantity of the beverage is required, another bottle or more of wine may be added, but it must be remembered that six ounces of sugar must be put in vnth. every additional bottle. If prefeiTcd, champagne may be used instead of seltzer. Time, seven or eight hours. Probable cost, pine-apples, when cheap, Is. to 2s. each.
Pine-apple Chips. — Pare some pineapples, and carefully remove the specks or eyes with the point of a knife. Cut them into slices,
PIN
(574)
PIN
and place these on a large dish in a single layer with as much powdered and sifted sugar sprinkled over as will cover them. Keep the fruit in a hot closet until it is dry, turning it regularly each day. When the dry point is reached, put the slices on a tin, and place them in a quick oven for ten minutes. When quite cool, store them in single layers in a tin box with writing-paper between each layer. Time, nine or ten days to dry the slices.
Pine-apple, Compote of.— Peel a pineapple, and pick all the specks or eyes from it ; cut it into slices half an inch thick, keep one of the largest of these whole, and divide the rest into halves. Make some syrup by boiling five ounces of lump sugar in half a pint of water for ten minutes, put in the slices of fruit, and let them boil for five minutes. Leave them in the syrup until they are quite cold ; drain them ; put the whole slice in the centre of a compotedish, and arrange the half slices in a circle round it ; pour the syrup over, and serve. Time to boil the syrup, ten minutes ; with the fruit, five minutes. Probable cost, pine-apples, when very cheap, Is. to 2s. each. Sufficient for two or three persons.
Pine-apple Cream in a Mould.—
Take a moderate-sized pine-apple, fuUy ripe, pare it carefully, pick out the specks or eyes, strip all the pulp from the core, and cut it into dice with a silver knife. Strew over it nine ounces of pounded and sifted loaf sugar, add two table-spoonfuls of brandy, and let it soak for two hours. Put the peel into a saucepan with half a pint of water, and let it simmer gently for an hour ; strain it, and let it cool. Ketum the liquid into the saucepan, with the fruit, sugar, and juice, and boil all gently together for a quarter of an hour. Skim it, and mix with it three-quarters of an ounce of best isinglass. Boil it ten minutes longer, pour it out, and mix with it a pint and a quarter of thick cream. Whisk the mixture briskly until it begins to thicken, then pour it into a mould, and set it on ice. The cream should be stirred for a few minutes after it is put upon the ice, or the fruit will sink to the bottom. Probable cost, 4s. 6d., with pine-apples at Is. 6d. each, and cream at Is. 6d. per pint. Sufficient for a quart mould.
Records on this page
Pine-apple CardinalPine-apple, Compote ofPine-apple ChipsPine-apple Cream in a MouldPine-apple Cream