Pineapple Toasts
From Culinary jottings, 1885
Can use canned pineapple; substitute rum with brandy or liqueur if desired.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 231. The excerpt below is the record exactly as published.
ine-apple toasts. . ^ ^ an inch thick, stew them in thin syrup, with a glass of rum, and keep them simmering en hain- marie. Take a Madeira cake of a circular shape eight inches in diameter, cut it into nice slices the same shape as those you cut of pine-apple, lightly fry them in butter, then dust them over with powdered sugar and set them in the oven, spreading a layer of apricot jam over each slice
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