Pine-apple, Bottled
From Cassell's dictionary of cookery, 1892
Serves 10
Syrup: Dissolve sugar in water, stir in egg white, boil for a few minutes, skim, and strain.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1220. The excerpt below is the record exactly as published.
Pine-apple, Bottled. — Be veiy careful that the pine-apples are perfectly sound and ripe. Pare them, and remove the specks. Cut them into slices half an inch thick, and divide these into halves. Put them into dry wide-mouthed bottles, cover them with syrup, and cork down securely. Wrap a wisp of hay round each bottle. Put them side by side in a boiler, with cold water up to their necks. Bring the water to a boil, and let it boil gently for twenty minutes. Draw the pan aside, and let the bottles remain untouched until they are quite cold. Wax the corks, and store in a cool cellar. The syrup, which is to be poured over the fruit, shoxild be made as follows : — Dissolve three pounds of loaf-sugar in a quart of water. Stir in half the white of an egg
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