some slices of pine-apple, and boil them in syrup
as if for a compote {see Pine-apple, Compote of) .
Let them remain in the syrup until cold, then
drain them entirely from it, put a skewer half
way through each slice, and place them in a hot
screen to dry. Prepare some sugar as follows :
— Dissolve a poimd of sugar in a pint of water,
put it over a quick fire, skim carefuUy, and
boil it until it has reached the third, or
feathered, degree. ;,When it is almost done, stii-
it lightly for a minute or two, and press the
side of the pan with the spoon. In order to
ascertain when the sugar has reached the proper
stage, dip in the skimmer, shake it, and give
it a sudden toss. If done enough, the sugar
PIN
(o7o )
PIN
•will fly off like snow-flakes. When the precise
point is reached (a few seconds will make . a
difference), put in the slices of pine-apple by-
means of the skewers, cover them entirely with
the sugar, and then place them on a wire fruit-
drainer. In about ten minutes, if the operation
has been successful, it ought to be possible to
draw away the fruit, without disturbing the
sugar, by pressing it with the fingers from
beneath. Preparations of this kind are best left
to the confectioner. Time to dry the fruit,
about an hour. Probable cost, pine-apples,
when cheap, Is. to 2s. each.
Pine-apple lee Cream.— Whisk the
yolks of six eggs thoroughly. Mix with them
half a pint of lukewarm milk, and add two
ounces of loaf sugar. Stir this custard over a
gentle fire until it begins to thicken, then pour
it out, and stir it again. Pare a pine-apple✪ Pine-apple Fritters with
as little waste as possible. Cut it into slices,
and boil it for five minutes in a sjTup made of
half a pound of loaf sugar and a quarter of a
pint of water. Press the fruit thi-ough a coarse
sieve, and stir the pulp and the syi-up into the
custard. Put the cream into a mould, and
freeze in the usual way. This cream may be
made with half a pound of preserved pine-
apple. Probable cost, pine-apples. Is. to 2s. each.
Sufficient for five or six persons.
Pine-apple Ice Cream (another way).
— Slice the pine-apple, and bruise it in a mortar.
Add a pint of cream, a quarter of a pint of
good fresh milk, a little lemon-juice, and a
quarter of a pound of fine sugar✪ Pineapple Cream. Mix the
whole well together, and pass it through a hair
sieve. Freeze. If preserved pine-apple be used,
a half-pound pot will be required. Time,
twenty-five minutes to freeze. Probable cost,
3s. per quart. Sufficient for eight persons.
Pine Apple Jam. — Weigh the pine-
apples, then skin and eye them, and cut them
into thin slices. Take the same weight of
broken lump sugar, put half of it over the fruit,
let it stand for two hours or so, and boil for
half an hour. Next day add the rest of the
sugar, and boil for one hour. Put the preserve
into jars. When stirring the jam take care to
do it gently with a wooden spoon. ✪ Pineapple Jam
Page 1223 · 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
some slices of pine-apple, and boil them in syrup as if for a compote {see Pine-apple, Compote of) . Let them remain in the syrup until cold, then drain them entirely from it, put a skewer half way through each slice, and place them in a hot screen to dry. Prepare some sugar as follows : — Dissolve a pound of sugar in a pint of water, put it over a quick fire, skim carefuUy, and boil it until it has reached the third, or feathered, degree. ;,When it is almost done, stiiit lightly for a minute or two, and press the side of the pan with the spoon. In order to ascertain when the sugar has reached the proper stage, dip in the skimmer, shake it, and give it a sudden toss. If done enough, the sugar
PIN
(o7o )
PIN
•will fly off like snow-flakes. When the precise point is reached (a few seconds will make . a difference), put in the slices of pine-apple bymeans of the skewers, cover them entirely with the sugar, and then place them on a wire fruitdrainer. In about ten minutes, if the operation has been successful, it ought to be possible to draw away the fruit, without disturbing the sugar, by pressing it with the fingers from beneath. Preparations of this kind are best left to the confectioner. Time to dry the fruit, about an hour. Probable cost, pine-apples, when cheap, Is. to 2s. each.
Pine-apple lee Cream.— Whisk the
yolks of six eggs thoroughly. Mix with them half a pint of lukewarm milk, and add two ounces of loaf sugar. Stir this custard over a gentle fire until it begins to thicken, then pour it out, and stir it again. Pare a pine-apple with as little waste as possible. Cut it into slices, and boil it for five minutes in a syrup made of half a pound of loaf sugar and a quarter of a pint of water. Press the fruit through a coarse sieve, and stir the pulp and the syi-up into the custard. Put the cream into a mould, and freeze in the usual way. This cream may be made with half a pound of preserved pineapple. Probable cost, pine-apples. Is. to 2s. each. Sufficient for five or six persons.
Pine-apple Ice Cream (another way). — Slice the pine-apple, and bruise it in a mortar. Add a pint of cream, a quarter of a pint of good fresh milk, a little lemon-juice, and a quarter of a pound of fine sugar. Mix the whole well together, and pass it through a hair sieve. Freeze. If preserved pine-apple be used, a half-pound pot will be required. Time, twenty-five minutes to freeze. Probable cost, 3s. per quart. Sufficient for eight persons.
Pine Apple Jam. — Weigh the pineapples, then skin and eye them, and cut them into thin slices. Take the same weight of broken lump sugar, put half of it over the fruit, let it stand for two hours or so, and boil for half an hour. Next day add the rest of the sugar, and boil for one hour. Put the preserve into jars. When stirring the jam take care to do it gently with a wooden spoon.
Records on this page
Pine-apple CreamPine-apple FrittersPine-apple Ice CreamPineapple CreamPineapple Jam