Pare a pine-apple, and carefully remove the
specks. Cut it into slices, and then into dice,
and place these in a saucepan. With twelve
ounces of fruit put four table -spoonfuls of water,
let the fruit simmer gentlj', and when it is quite
tender mix with it half a pound of pow✪ Pine-apple Punchdered
and sifted sugar. Let it boil a few minutes,
and pour it over the pudding. Or, pare the fruit
as above directed, weigh it, and cut it into dice.
Put a quarter of a pound into a saucepan with
PIN
(577)
PIN
its juice, and a dessert-spoonful of water,
and let it simmer very gently until tender;
then add four ounces of powdered and sifted
sugar, and boil gently until the sauce looks
bright and clear. Before sending to table stir
into it a table-spoonful of strained lemon- juice.
A superior sauce, and one which will keep for
some time, may be made as follows : — Put a
pound of the minced flesh of a pine-apple into
a saucepan with three-quarters of a pint of cold
water. Let it simmer gently until tender;
strain the juice, and mix with it a pound of
refined loaf-sugar broken small. Let it heat
until the sugar is dissolved, then boil itover a
moderate fire. If it is not wanted immediately,
pour it into a jar, and cover like jam. Time
to boil the juice with the sugar, a quarter of an
hour. Probable cost, pine-apples, when cheap.
Is. 6d. to 2s. each.
Pine-apple to Cut for Serving.—
Pare a pine-apple so that the fruit shall be
wasted as little as possible, and in order to do this
notch it in and out, and carefully remove all the
specks or eyes. Pick the fruit from the core
with a silver fork in pieces as large as a bean,
and place the dish which contains it on ice until
it is wanted. Sugar may be strewed over the
fruit or not. It draws out the juice, which is
not always desired.
Pine-apple Water (a refreshing summer
beverage) . — Take a moderate-sized pine-apple ;
pare and slice it, and pound it to a pulp in a
mortar. Put this into a bowl with the strained
juice of a large fresh lemon, and pour over it a
pint of boiling syrup made in the proportion of
one pound of sugar to a pint of water. Cover
the jug which contains the liquid, and leave it
in a cool place for two hours or more. Strain
through a napkin, put two pints of cold spring
water with it, and serve. Probable cost, pine-
apples. Is. 6d. to 2s. Sufficient for three pints of
pine-apple water.
Pine-apple Water Ice. — Take one or
two pine-apples which are perfectly sound and
fully ripe. Pare them, and pick out the specks.
Grate the flesh on a coarse grater, and press the
pulp through a colander. To a pint of pulp add
half a pint of water and eight ounces of sugar,
with the white of a fresh egg✪ Pine-apple Water Ice beaten to a fii'm
froth. Put in the egg in small quantities at a
time, and beat the mixture for some minutes.
Freeze in the usual way. Or, take half a pound
of the flesh of a ripe pine-apple. Pound in a
mortar, then mix with it the strained juice of a
fresh lemon, a pint of syrup, and half a pint of
water. Strain through a napkin, and freeze in
the usual way. Probable cost, pine-apples, Is. 6d.
to 2s. each.
Page 1227 · 3 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
Pare a pine-apple, and carefully remove the specks. Cut it into slices, and then into dice, and place these in a saucepan. With twelve ounces of fruit put four table-spoonfuls of water, let the fruit simmer gentlj', and when it is quite tender mix with it half a pound of powdered and sifted sugar. Let it boil a few minutes, and pour it over the pudding. Or, pare the fruit as above directed, weigh it, and cut it into dice. Put a quarter of a pound into a saucepan with
PIN
(577)
PIN
its juice, and a dessert-spoonful of water, and let it simmer very gently until tender; then add four ounces of powdered and sifted sugar, and boil gently until the sauce looks bright and clear. Before sending to table stir into it a table-spoonful of strained lemon- juice. A superior sauce, and one which will keep for some time, may be made as follows : — Put a pound of the minced flesh of a pine-apple into a saucepan with three-quarters of a pint of cold water. Let it simmer gently until tender; strain the juice, and mix with it a pound of refined loaf-sugar broken small. Let it heat until the sugar is dissolved, then boil itover a moderate fire. If it is not wanted immediately, pour it into a jar, and cover like jam. Time to boil the juice with the sugar, a quarter of an hour. Probable cost, pine-apples, when cheap. Is. 6d. to 2s. each.
Pine-apple to Cut for Serving.—
Pare a pine-apple so that the fruit shall be wasted as little as possible, and in order to do this notch it in and out, and carefully remove all the specks or eyes. Pick the fruit from the core with a silver fork in pieces as large as a bean, and place the dish which contains it on ice until it is wanted. Sugar may be strewed over the fruit or not. It draws out the juice, which is not always desired.
Pine-apple Water (a refreshing summer beverage) . — Take a moderate-sized pine-apple ; pare and slice it, and pound it to a pulp in a mortar. Put this into a bowl with the strained juice of a large fresh lemon, and pour over it a pint of boiling syrup made in the proportion of one pound of sugar to a pint of water. Cover the jug which contains the liquid, and leave it in a cool place for two hours or more. Strain through a napkin, put two pints of cold spring water with it, and serve. Probable cost, pineapples. Is. 6d. to 2s. Sufficient for three pints of pine-apple water.
Pine-apple Water Ice. — Take one or two pine-apples which are perfectly sound and fully ripe. Pare them, and pick out the specks. Grate the flesh on a coarse grater, and press the pulp through a colander. To a pint of pulp add half a pint of water and eight ounces of sugar, with the white of a fresh egg beaten to a fii'm froth. Put in the egg in small quantities at a time, and beat the mixture for some minutes. Freeze in the usual way. Or, take half a pound of the flesh of a ripe pine-apple. Pound in a mortar, then mix with it the strained juice of a fresh lemon, a pint of syrup, and half a pint of water. Strain through a napkin, and freeze in the usual way. Probable cost, pine-apples, Is. 6d. to 2s. each.
Records on this page
Pine-apple PunchPine-apple Sauces for PuddingsPine-apple Water Ice