Pine-apple, Compote of
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for 2-3 persons.
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 1221. The excerpt below is the record exactly as published.
Peel a pine-apple, and cut it into thin sUces. Put these into a deep dish, cover them with powdered sugar, and let them stand four or five hours. Put the rind into a small stewpan, with as much water as will cover it, bring it to a boil, skim it, and pour it over the fruit. Add six ounces of refined sugar and a bottle of light wine. Cover the vessel which contains the fruit, &c., and leave it in a cool place for two hours. When it is wanted for use, stir it well, and mix with it a bottle of seltzer. If a larger quantity of the beverage is required, another bottle or more of wine may be added, but it must be remembered that six ounces of sugar must be put in vnth. every additional bottle. If prefeiTcd, champagne may be used instead of seltzer. Time, seven or eight hours. Probable cost, pine-apples, when cheap, Is. to 2s. each. Pine-apple Chips. — Pare some pine- apples, and carefuUy remove the specks or eyes with the point of a knife. Cut them into slices, PIN (574) PIN and place these on a large dish in a single layer with as much powdered and sifted sugar sprinkled over as will cover them. Keep the fruit in a hot closet until it is dry, turning it regularly each day. When the dry point is reached, put the slices on a tin, and place them in a quick oven for ten minutes. When quite cool, store them in single layers in a tin box with writing-paper between each layer. Time, nine or ten days to dry the slices. Pine-apple, Compote of.— Peel a pine- apple, and pick all the specks or eyes from it ; cut it into slices half an inch thick, keep one of the largest of these whole, and divide the rest into halves. Make some syrup by boiling five ounces of lump sugar in half a pint of water
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