Pineapple Soup

Ingredients

• 1 large ripe pineapple
• 3 pints of water
• 1 pound sugar
• ½ bottle Rhine wine

Method

1. 1

   Pare 1 large ripe pineapple, cut it from the top down into 6 pieces, remove the thick stem from the center; cut the 6 pieces into fine slices, lay them in the tureen, and sprinkle sugar over.

2. 2

   Chop up the eyes and stems, boil them for ½ hour with 3 pints of water.

3. 3

   Strain through a napkin, and put this liquor with 1 pound sugar over the fire; boil a few minutes, then add a few lemon slices, without the pits, ½ bottle Rhine wine, and pour the soup over the pineapple slices in the tureen.

4. 4

   Serve ice-cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 46. The excerpt below is the record exactly as published.

, bottle Bhine wine or claret over the currants, and serve cold, with zwie- back. Grape Soup. — May be made in the same way as currant soup. Baspberry Sonp. — Take Vt pound from 2 pounds of raspber- ries, sprinkle sugar over, put them in a tureen, and place in a cool place. The remaining berries put in a porcelain dish, mash them with a silver spoon, and press through a sieve ; dissolve % pound flugar in 1 quart cold water, add it to the raspberry pur6e with some Bhine wine, and pour this over the raspberries in the tureen. Serve with lady fingers or macaroons. Gooseberry Soup. — Wash and stew 2 pounds gooseberries with 2 quarts water and 1 pound sugar ; then strain through a sieve, and put over the fire again ; as soon as the soup boils, dissolve 2 table- spopnfuls of cornstarch with a little cold water, add it to the soup, and boil for 5 minutes ; take it from the fire, add some Bhine wine, and serve with zwieback. Sponge dumplings may be boiled in the soup. Strawberry Soup (Kalte Schale).— Take V, pound from 2 pounds of strawberries, wash and place them in the tareen, sprinkle over some sugar, and set them in a cool place. (If the strawberries are clean, they need not be washed.) Put the remaining berries in m porcelain dish, and mash them with a silver spoon. Dissolve 1 eo SOUPS, ikt. pound sugar in 8 pinter cold wat6i^, iniz ii with tbe n^tehefl bwri^ add the juice of 1 lemon; strain through d fine diefvef, add soitte Bhine wine or champagne, and ixour the soup over the berries iti tbd tureen. Serve ice-cold with zwieback. Hnckleberry Sonp. — Wash and stew 1 quart of huckleberries with 1 quart water, i large zwiebacks, 4 tablespoonf uls sugar, a stick of cinnamon, and boil 20 minutes ; strain through a sieve, add som^ Port wine or claret, to taste, and serve with zwieback ; or boil sponge or farina dumplingis in the soup. Pineapple Soup; — Pare 1 large ripe pineapple,' cut it from the top down into 6 pieces, remove the thick stem from the cen1»r ; Cttt the 6 pieces into fine slices, lay them in the tureen, and spriifkle sugar over. Chop up the eyes' and ertems, boil ttiem Y^ hour, with 3 pints of water. Strain through a napkin, and put this liquor with 1 pound sugar

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