Pine-Apple Salad

Ingredients

• half a pound of Malaga grapes
• four oranges
• a cup of pine-apple
• a fourth of a box of gelatine
• half a cup of cold water
• a cup of granulated sugar

Method

1. 1

   Skin, cut in halves, and seed half a pound of Malaga grapes.

2. 2

   Scoop four oranges.

3. 3

   Prepare a cup of pine-apple, or use a cup of shredded canned pine-apple.

4. 4

   Drain the juice from the fruit, and add to it the juice of a lemon, and a fourth of a box of gelatine soaked an hour in half a cup of cold water.

5. 5

   Warm the mixture just enough to melt the gelatine, then strain, and add to it a cup of granulated sugar.

6. 6

   Mix the pine-apple, orange pulp, and grapes together in a bowl, and when the jelly is cold mix with the fruit and set the bowl on ice.

7. 7

   When it jellies it is ready to serve.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 124. The excerpt below is the record exactly as published.

Pine-Apple Salad. — Skin, cut in halves, and seed half a pound of Malaga grapes. Scoop four oranges. Prepare a cup of pine-apple, or use a cup of shredded 272 The Art of Cookery. canned pine-apple. Drain the juice from the fruit, and add to it the juice of a lemon, and a fourth of a box of gelatine soaked an hour in half a cup of cold water. Warm the mixture just enough to melt the gelatine, then strain, and add to it a cup of granulated sugar

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