Pine Apple Meringue

Ingredients

• 1 pint cream
• ½ cup grated pine-apple
• 4 table-spoons sugar
• ½ oz. gelatine
• 7 meringue cases

Method

1. 1

   Whip cream.

2. 2

   Dissolve gelatine in boiling water, strain over cream while whisking.

3. 3

   Stir in pineapple and sugar.

4. 4

   Beat until mixture begins to set, then layer with meringues and cream, garnishing with crystallised fruits.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 26. The excerpt below is the record exactly as published.

I oz. gelatine § cup powdered sugar if pints milk 1 tea-spoon vanilla Soak the gelatine in a little of the milk for an hour. Boil the sugar and the rest of the milk together. Add the gelatine. When dissolved, take from the fire. Add the flavouring and strain into a mould. "Mousse aux Fruits Givres !, lb. sweet almonds I tea-spoon lemon juice 3 whites of eggs 3 ozs. powdered sugar Spinach colouring i pint whipped cream Sugared fruit Blanch and pound the almonds with the lemon juice. Put through a fine sieve. Add the whites and sugar. Beat well together. Stir o o over the fire for two or three minutes. Take off and colour with green colouring. Put the o o whipped cream in the centre of a dish. Put the almond paste through a coarse sieve and arrange it lightly around the cream. Decorate with sugared fruit (see p. 1(55). 1 1(5 Pastry Rook Orange Charlotte 5 oz. gelatine 1 cup powdered sugar | pint orange juice 1 scant cup water 4 eggs Lady fingers Soak the gelatine. Boil the juice, water and sugar. Skim. Beat the yolks thoroughly. Pour the syrup over them slowly, beating hard all the time. Put into a double boiler and stir the mixture till it thickens. Dissolve the gelatine in as little boiling water as possible. Put the mixture in a good-sized basin and strain the gelatine into it, beating continually. When cool, but not hard, stir in the whites beaten to a stiff froth, and beat altogether till it begins to thicken. Then pour the mixture into moulds lined with lady’s fingers. This Charlotte can be made with the juice of any fruit, tinned or fresh. Pain aux Fruits 1 pint of fruit pulp 1 oz. gelatine 1 gill cold water 1 gill hot water Crush some apricots, strawberries, raspberries, peaches, or pine-apples. Sweeten and add a little 117 The Pudding and liqueur and lemon juice, and, if liked, blanched and chopped almonds. To each pint of fruit use one ounce of gelatine which has been soaked in one gill of cold water and dissolved in one gill of hot water. Stir well together until the mixture begins to set. Pour into a china mould. Serve with a rich custard or cream. Pine Apple Meringue i pint cream \ cup grated pine-apple 4 table-spoons sugar h oz. gelatine 7 meringue cases

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