d' Ananas. — Cut a ripe pine-apple into slices,
and boil it for ten minutes in a pint of syrup.
Lift out the fruit, and press it through a sieve.
Soak an ounce of gelatine in half a pint of cold
water for twenty minutes, drain it, put it
into the syrup in which the pine-apple was
boiled, and stir it over the fire until it is
dissolved. _ Strain through a napkin, and when
the syrup is cold mix the pine-apple pulp with it.
Decorate a plain mould with an ounce of
pistachios cut into strips, a large pear✪ Pine-apple Pudding, Cold, or Pain d' Ananas cut into
dice, and some preserved cherries. The fruit
may be stuck upon the mould with a little
melted gelatine. Pom- in the mixture, and
place the pudding u^Don ice until it is wanted.
Turn it out before serving. Time to prepare,
about an hour. Probable cost, 3s. Sufficient
for six or seven persons.
Pine-apple Pudding, Cold, or Pain
d' Ananas, Rich.— Pare a large ripe pine-
apple, and carefully take out the specks or eyes.
Slice it, and cut it into dice. Boil for ten minutes
in a quarter of a pint of syrup, and put the fruit
aside until wanted. Tear the rind into small
pieces, and pour over these half a pint of boiling
cream. Let them infuse for half an hour, then
stii- in the yolks of six eggs, well beaten, and
three table-spoonfuls of suga✪ Pine-apple Pudding, Cold, or Pain d' Ananas, Richr. Stir the custard
over a moderate fire until it begins to thicken,
strain it, and when it is quite cold add the
sjTup and the fruit. Ornament a plain mould
according to the directions given in the pre-
ceding recipe, set it in ice, and fill it \vith the
preparation. Put a baking-sheet over it, lay
some ice on this, and let it remain until it is
wanted. Turn it out of the mould carefully,
and serve. Time to prepare, an hour or more.
Probable cost, 3s. 6d. Sufficient for four or five
persons.
Pine-apple Punch. — Take a sound, ripe,
well-flavoured pine-apple, pare it, pick out
the specks, and cut it into thin slices. Weigh
the pulp, and put half a pound of it into a bowl.
Boil a quarter of a pound of best Carolina rice
in a quart of cold water, with two inches of
stick cinnamon, and a quarter of a di-achm of
green nutmeg. A^Tien the rice is soft, strain
the water, and put it aside for a short time.
Kub a few lumps of sugar upon the rind of
eight fresh lemons, add more sugar to make up
a pound and a half, and put this and the
strained juice of the lemons with the pine-
aj^ple. Pour in three pints of boiling water,
and then with two jugs — one in each hand —
pour the liquid backwards and forwards from
a good height, and continue this for twenty
minutes. Add gradually half a bottle of
French brandy, half a bottle of madeira, and a
bottle and a half of rum, and whilst the spirits
and wine are being added keep on pouring the
liquid from one jug to another for fully three-
quarters of an hour, by which time the punch
will be delicately flavoured. Last of all, add
the seasoned rice-water, stir it quickly into the
pimch, pour the preparation into a bowl with a
closely-fitting lid, throw a cloth over this, and
leave it in a cool jDlace for eight hours. Strain
through a jelly-bag until the pimch is quite
bright, then bottle it, and cork securely. Pine-
apple improves with keeping. Sufficient for
about a gallon of punch.
Pine-apple Sauces for Puddings.— ✪ Pine-apple Punch
Page 1226 · 4 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
d' Ananas. — Cut a ripe pine-apple into slices, and boil it for ten minutes in a pint of syrup. Lift out the fruit, and press it through a sieve. Soak an ounce of gelatine in half a pint of cold water for twenty minutes, drain it, put it into the syrup in which the pine-apple was boiled, and stir it over the fire until it is dissolved. _ Strain through a napkin, and when the syrup is cold mix the pine-apple pulp with it. Decorate a plain mould with an ounce of pistachios cut into strips, a large pear cut into dice, and some preserved cherries. The fruit may be stuck upon the mould with a little
melted gelatine. Pour in the mixture, and place the pudding upon ice until it is wanted. Turn it out before serving. Time to prepare, about an hour. Probable cost, 3s. Sufficient for six or seven persons.
Pine-apple Pudding, Cold, or Pain
d' Ananas, Rich.— Pare a large ripe pineapple, and carefully take out the specks or eyes. Slice it, and cut it into dice. Boil for ten minutes in a quarter of a pint of syrup, and put the fruit aside until wanted. Tear the rind into small pieces, and pour over these half a pint of boiling cream. Let them infuse for half an hour, then stir in the yolks of six eggs, well beaten, and three table-spoonfuls of sugar. Stir the custard over a moderate fire until it begins to thicken, strain it, and when it is quite cold add the sjTup and the fruit. Ornament a plain mould according to the directions given in the preceding recipe, set it in ice, and fill it with the preparation. Put a baking-sheet over it, lay some ice on this, and let it remain until it is wanted. Turn it out of the mould carefully, and serve. Time to prepare, an hour or more. Probable cost, 3s. 6d. Sufficient for four or five persons.
Pine-apple Punch. — Take a sound, ripe, well-flavoured pine-apple, pare it, pick out the specks, and cut it into thin slices. Weigh the pulp, and put half a pound of it into a bowl. Boil a quarter of a pound of best Carolina rice in a quart of cold water, with two inches of stick cinnamon, and a quarter of a di-achm of green nutmeg. A^Tien the rice is soft, strain the water, and put it aside for a short time. Rub a few lumps of sugar upon the rind of eight fresh lemons, add more sugar to make up a pound and a half, and put this and the strained juice of the lemons with the pineapple. Pour in three pints of boiling water, and then with two jugs — one in each hand — pour the liquid backwards and forwards from a good height, and continue this for twenty minutes. Add gradually half a bottle of French brandy, half a bottle of madeira, and a bottle and a half of rum, and whilst the spirits and wine are being added keep on pouring the liquid from one jug to another for fully threequarters of an hour, by which time the punch will be delicately flavoured. Last of all, add the seasoned rice-water, stir it quickly into the pimch, pour the preparation into a bowl with a closely-fitting lid, throw a cloth over this, and leave it in a cool place for eight hours. Strain through a jelly-bag until the punch is quite bright, then bottle it, and cork securely. Pineapple improves with keeping. Sufficient for about a gallon of punch.
Pine-apple Sauces for Puddings.—
Records on this page
Pine-apple Pudding, Cold, or Pain d' AnanasPine-apple Pudding, Cold, or Pain d' Ananas, RichPine-apple PunchPine-apple Sauces for Puddings