Pine-apple Sauces for Puddings

Ingredients

• twelve ounces of fruit
• four tablespoonfuls of water
• half a pound of powdered and sifted sugar
• a tablespoonful of strained lemon-juice

Method

1. 1

   Cut the pine-apple into dice, simmer with water until tender, mix in sugar, and boil until bright.

2. 2

   Alternatively, simmer a quarter pound of fruit with its juice and water, then add sugar and lemon juice 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 Sauces for Puddings.— Pare a pine-apple, and carefully remove the specks. Cut it into slices, and then into dice, and place these in a saucepan. With twelve ounces of fruit put four table -spoonfuls of water, let the fruit simmer gentlj', and when it is quite tender mix with it half a pound of powdered and sifted sugar. Let it boil a few minutes, and pour it over the pudding. Or, pare the fruit as above directed, weigh it, and cut it into dice. Put a quarter of a pound into a saucepan with PIN (577) PIN its juice, and a dessert-spoonful of water, and let it simmer very gently until tender; then add four ounces of powdered and sifted sugar, and boil gently until the sauce looks bright and clear. Before sending to table stir into it a table-spoonful of strained lemon- juice

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