Pine-apple Cream
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for seven or eight people.
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.
half a pint of water, and let it simmer gently for an hour ; strain it, and let it cool. Ketum the liquid into the saucepan, with the fruit, sugar, and juice, and boil all gently together for a quarter of an hour. Skim it, and mix with it three-quarters of an ounce of best isinglass. Boil it ten minutes longer, pour it out, and mix with it a pint and a quarter of thick cream. Whisk the mixture briskly until it begins to thicken, then pour it into a mould, and set it on ice. The cream should be stirred for a few minutes after it is put upon the ice, or the fruit will sink to the bottom. Probable cost, 4s. 6d., with pine-apples at Is. 6d. each, and cream at Is. 6d. per pint. Sufficient for a quart mould. Pine -apple Cream, made with Tinned Fruit. — Cut half a pound of pre- served pine-apple into dice. Put the sjTup into a stewpan with three ounces of loaf-sugar and half a pint of water. When the sugar is dissolved, put in the fruit, and boil all quickly for ten minutes. Add three-quarters of an ounce of isinglass, and boil ten minutes longer. Pour the mixture into a bowl, and whisk it well with one pint and a quarter of cream. As soon as it begins to thicken, pour it into a mould, and set it upon ice. Stir it for a few minutes after it is on the ice to prevent the fruit settling to the bottom. Time, three- quarters of an hour. Sufficient for seven or eight people. Pine-apple Creams Served in Glasses. — Pare a ripe pine-apple, and cut the rind into pieces. Boil it in a quarter of a pint of milk until the flavour is drawn out> then strain it, and mix with it four ounces of loaf-sugar, a pint of cream, and a tea-spoonful of lemon-juice. Pour the mixture into a sauce- pan, and stir over a gentle fire until it begins to thicken. Pour it out, let it cool, then whisk until it is nicely frothed, and put it into the glasses. AVhen pine-apple cream is made in this way, the pulp may be cut up and used for dessert. Time, half an hour to boil the rind in the milk. Probable cost, 3s. 2d. Sufficient for half a dozen glasses. Pine-apple Drops.— Pare a very ripe pine-apple, bruise the pulp in a mortar, and press it through a coarse sieve. Put it, with its juice, into a basin, and stir into it, very gradually, as much coarsely-sifted sugar as will make it into a stiff paste. Put it into a small sugar-boiler, and stir over the fire until it boils. Let it fall in drops upon an oiled baking-sheet, and when the drops are cold lay them on a sieve, and place them in a hot screen until they are quite dry. Pine-apple Fritters. — Pare a pine- apple with as little waste as possible. Cut it into thick slices, and place these in a shallow dish. Sprinkle two ounces of powdered and sifted sugar upon them, pour a wineglassful of brandy, cura<,'oa, or maraschino over them,, and let them soak for five hours. Make a frying batter as follows: — Mix a salt-spoon- ful of salt with three-quarters of a pound of flour ; add the well- whisked yolks of two egga and two ounces of clarified butter, and pour in, very gradually, a little more than half a pint of lukewarm water or, if preferred, beer. Beat the mixture thoroughly whilst the water ia being added, so that it may be quite smooth. This batter should be sufficiently thick to drop from the spoon. It should be made at the time that the slices are put into the liqueur, and then put aside, as it is best when made two or three hours before it is wanted. Ten minutes before it is to be used, add the whites of the eggs whisked to a firm froth. Dip the pieces of pine-apple into the batter, and drop them into boiling lard. Turn them lightly in this until they are crisp and brown on both sides, then drain from the fat, and serve them quickly. They should be piled on a neatly-folded napkin, and have powdered sugar sifted over them. Time to fry, six or eight minutes. Probable cost, pine-apples, when cheap. Is. to 2s. each. Sufficient for three or four persons. Pine-apple Glace for Dessert.— Take some slices of pine-apple, and boil them in syrup as if for a compote {see Pine-apple, Compote of) . Let them remain in the syrup until cold, then drain them entirely from it, put a skewer half way through each slice, and place them in a hot screen to dry. Prepare some sugar as follows : — Dissolve a poimd of sugar in a pint of water, put it over a quick fire, skim carefuUy, and boil it until it has reached the third, or feathered, degree. ;,When it is almost done, stii- it lightly for a minute or two, and press the side of the pan with the spoon. In order to ascertain when the sugar has reached the proper stage, dip in the skimmer, shake it, and give it a sudden toss. If done enough, the sugar PIN (o7o ) PIN •will fly off like snow-flakes. When the precise point is reached (a few seconds will make . a difference), put in the slices of pine-apple by- means of the skewers, cover them entirely with the sugar, and then place them on a wire fruit- drainer. In about ten minutes, if the operation has been successful, it ought to be possible to draw away the fruit, without disturbing the sugar, by pressing it with the fingers from beneath. Preparations of this kind are best left to the confectioner. Time to dry the fruit, about an hour. Probable cost, pine-apples, when cheap, Is. to 2s. each. Pine-apple lee Cream.— Whisk the yolks of six eggs thoroughly. Mix with them half a pint of lukewarm milk, and add two ounces of loaf sugar. Stir this custard over a gentle fire until it begins to thicken, then pour it out, and stir it again. Pare a pine-apple with as little waste as possible. Cut it into slices, and boil it for five minutes in a sjTup made of half a pound of loaf sugar and a quarter of a pint of water. Press the fruit thi-ough a coarse sieve, and stir the pulp and the syi-up into the custard. Put the cream into a mould, and freeze in the usual way. This cream may be made with half a pound of preserved pine- apple
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.