Cardinal of Fine-apple

Ingredients

• a pine-apple
• 1 pint of white wine
• 1 bottle of champagne
• sweeten it with a small quantity of sugar

Method

1. 1

   Peel and slice the pineapple, strew sugar over it, and let it stand.

2. 2

   Boil the trimmings in water to extract flavor, cool, strain, and sweeten.

3. 3

   Mix with white wine and pour over the pineapple slices.

4. 4

   Let it stand, then mix in champagne before serving.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 139. The excerpt below is the record exactly as published.

Cardinal of Fine-apple. — Peel and cut a pine-apple into thin slices, put them into a china bowl, strew plenty of caster sugar over them, and let them stand an hour or two. Put the trimmings of the pine-apple into a saucepan with a small quantity of cold water, and boil them until the flavour is extracted ; then take them off the fire, and leave until cold. Strain the water off the peel, and sweeten it with a small quantity of sugar ; mix with it 1 pint of white wine, and pour the whole over the slices of pine-apple. Cover the bowl and let the contents remain for an hour or two. When ready to serve, mix in 1 bottle of champagne

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