Pine-apple Pudding, Cold, or Pain d' Ananas

Ingredients

• a pint of syrup
• an ounce of gelatine
• half a pint of cold water
• an ounce of pistachios
• a large pear
• a small lump of sugar

Method

1. 1

   Cut a ripe pine-apple into slices, and boil it for ten minutes in syrup.

2. 2

   Lift out the fruit, press it through a sieve.

3. 3

   Soak gelatine in cold water, drain it, and stir it into the syrup until dissolved.

4. 4

   Strain through a napkin, mix the pine-apple pulp with it.

5. 5

   Decorate a mould with pistachios, pear, and cherries.

6. 6

   Pour in the mixture and place on ice until needed.

7. 7

   Turn out before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1225. The excerpt below is the record exactly as published.

a small lump of sugar crushed to powder. Let the syrup boil, then thicken it -with half a tea-spoon- ful of arrowroot, mixed smoothly with a small quantity of cold water. Boil it a minute or two, add a table-spoonful of brandy or cura(;'oa, and serve. Time to steam the pudding, about fifty minutes. Probable cost. Is. 6d., if made with milk. Sufficient for three or four persons. Pine-apple Pudding, Cold, or Pain d' Ananas. — Cut a ripe pine-apple into slices, and boil it for ten minutes in a pint of syrup. Lift out the fruit, and press it through a sieve. Soak an ounce of gelatine in half a pint of cold water for twenty minutes, drain it, put it into the syrup in which the pine-apple was boiled, and stir it over the fire until it is dissolved. _ Strain through a napkin, and when the syrup is cold mix the pine-apple pulp with it. Decorate a plain mould with an ounce of pistachios cut into strips, a large pear

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