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Chilled Pineapple with Wine
From Miss Parloa's kitchen companion, 1887
Serves 2
A gill of orange juice may be substituted for the wine.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
370Calories
2 gProtein
86 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories370 kcal
Protein2.5 g
Carbohydrates86 g
Fiber6.3 g
Sugars70 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.7 mg
Potassium548 mg
Calcium63 mg
Iron1.5 mg
Magnesium60 mg
Phosphorus48 mg
Zinc0.6 mg
Copper0.5 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C215 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate81 mcg
Choline28 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 365. The excerpt below is the record exactly as published.
one gill of wine to a quart of the fruit. Chill the pineapple, and then sprinkle with four table- spoonfuls of sugar. Heap in a mound in a glass dish. If the leaves of the pineapple be green and pretty, place them in the centre of the mound. A gill of orange juice may be substituted for the wine. Strawberries and Raspberries. Strawberries and raspberries should be heaped in a pretty glass or china dish. Garnish with some of their own green leaves. Never sprinkle sugar on them. Fine ripe strawberries are often served with the stems on. In this case a small dish of powdered sugar must be served to each guest with the saucer of strawberries. The straw- 696 MISS PARLOA'S KITCHEN COMPANION. berries are then taken in the fingers by the stem, and dipped in the sugar. Only strawberries of the finest quality should be served in this manner. Blueberries and Blackberries. Blueberries and blackberries are always more effective in a pretty china dish than in glass. When they are served in glass, garnish the border with green leaves if possible. Some of the large plates that can be found in all the Japanese stores are nice to serve these berries in. The large shallow bowls found in the same places also are appropriate for this purpose. Oranges and Bananas. Peel and slice six. oranges, cutting lengthwise, and add to them three bananas, peeled, and cut in thin slices. Sprinkle with four table-spoonfuls of sugar
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