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

Ingredients

• a large ripe pine-apple
• a quarter of a pint of syrup
• half a pint of boiling cream
• the yolks of six eggs
• three tablespoonfuls of sugar

Method

1. 1

   Pare and slice the pine-apple, boil in syrup for ten minutes, then set aside.

2. 2

   Infuse the rind in boiling cream for half an hour, stir in egg yolks and sugar, thicken over moderate heat, strain, and cool.

3. 3

   Add syrup and fruit, decorate a mould, set in ice, and fill.

4. 4

   Turn out carefully before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1226. The excerpt below is the record exactly as published.

Pine-apple Pudding, Cold, or Pain d' Ananas, Rich.— Pare a large ripe pine- apple, and carefully take out the specks or eyes. Slice it, and cut it into dice. Boil for ten minutes in a quarter of a pint of syrup, and put the fruit aside until wanted. Tear the rind into small pieces, and pour over these half a pint of boiling cream. Let them infuse for half an hour, then stii- in the yolks of six eggs, well beaten, and three table-spoonfuls of suga

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