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Pineapple with Strawberries
From The home cook book, 1905
Serves 4
Serve in the pineapple shell.
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 152. The excerpt below is the record exactly as published.
PINEAPPLE WITH STRAWBERRIES When selecting pineapples pull the centre spines from the crown. If they come out easily the fruit is ripe and in con- dition to use. If sliced first, the peel can be removed much easier than paring the fruit whole. Slice with a sharp knife; then, after paring, with a pointed knife remove the eyes. Shredding is done by placing the sliced fruit on to a platter and picking it with a silver fork. It is popular to serve this fruit in the shell. Cut the crown about one inch from the top. With a sharp-pointed spoon remove all of the pulp, leaving the shell perfect. Shred the pulp, discarding the hard centre; add to this pulp halved strawberries, enough sugar to sweeten
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