Ambrosia

Ingredients

• a pineapple
• half a dozen large Florida oranges
• a cocoanut
• a glass of Jamaica rum
• as much sugar as will sweeten them moderately
• powdered sugar

Method

1. 1

   Pare and grate the pineapple.

2. 2

   Peel the oranges and tear their pulp away from the membranes, preserving the juice.

3. 3

   Remove the shell and brown skin from the coconut and grate it.

4. 4

   Layer the pineapple, orange, and coconut in a glass dish, sprinkling each layer with powdered sugar.

5. 5

   Mix the coconut milk with any remaining pineapple and orange juice, add rum and sugar, and keep cold.

6. 6

   Pour the syrup over the ambrosia before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 300. The excerpt below is the record exactly as published.

AMBROSIA. Pare and grate a pineapple as directed in the recipe for iced pineapple ; peel half a dozen large Florida oranges, and tear their pulp away from the inner membranes, reject- ing the seeds, and preserving all the juice ; remove the shell and brown skin from a cocoanut, and grate it, saving the milk; put the pineapple, orange, and cocoanut in layers in a glass dish, slightly sprinkling each layer with powdered sugar ; mix with the milk of the cocoanut any of the pine- apple and orange juice which may remain in the dishes in t.66 PRACTICAL AMERICAN COOKERY. which they have been pressed, add to them a glass of Ja- maica rum, and as much sugar as will sweeten them moder- atel

Cook this with the app: pantry check, scaling, and the assistant.