Pine-apple Fritters

Ingredients

• a pine-apple
• two ounces of powdered and sifted sugar
• a wineglassful of brandy, cura<,'oa, or maraschino
• three-quarters of a pound of flour
• two ounces of clarified butter
• two eggs
• a little more than half a pint of lukewarm water or, if preferred, beer
• a salt-spoonful of salt

Method

1. 1

   Soak pineapple slices in sugar and liqueur for five hours.

2. 2

   Make batter by mixing flour, salt, eggs, and water.

3. 3

   Dip pineapple in batter and fry in boiling lard until crisp and brown.

4. 4

   Drain and serve with powdered sugar.

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 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

Cook this with the app: pantry check, scaling, and the assistant.