Pine-apple Creams Served in Glasses
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for half a dozen glasses.
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 1222. The excerpt below is the record exactly as published.
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
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