Pine-apple Cream in a Mould
From Cassell's dictionary of cookery, 1892
Serves 1
Ensure the fruit is ripe.
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.
Pine-apple Cream in a Mould.— Take a moderate-sized pine-apple, fuUy ripe, pare it carefully, pick out the specks or eyes, strip all the pulp from the core, and cut it into dice with a sil^'er knife. Strew over it nine ounces of pounded and sifted loaf sugar, add two table-spoonfuls of brandy, and let it soak for two hours. Put the peel into a saucepan with 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
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