Pine-Apple Pudding-Sauce

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For the sauce
Alternative method ingredients
Instructions (11)
  1. Rasp down sufficient flesh of a ripe pineapple (rind thickly pared) on a fine grater to make the required quantity of sauce.
  2. Simmer the rasped pineapple with a very small quantity of water until quite tender.
  3. Mix in sugar, from half to three-quarters of the pineapple's weight, by degrees.
  4. Boil gently for five more minutes.
  5. Pour the sauce over the pudding.
Finer sauce method
  1. Simmer half a pound of pineapple tender in its own juice with one tablespoonful of water.
  2. Mix with seven ounces of sifted sugar.
  3. Boil gently until it looks clear.
  4. If too sweet, stir in the strained juice of half a large lemon before serving.
  5. Note: A certain weight of sugar is required to make it appear bright.
  6. This preparation may be kept for some time and warmed afresh for table when needed.
Original Text
PINE-APPLE PUDDING-SAUCE. Rasp down on a fine bright grater sufficient of the flesh of a ripe Jamaica or English pine-apple from which the rind has been thickly pared, to make the quantity of sauce required. Simmer it quite tender, with a very small quantity of water; then mix with it by degrees from half to three-quarters of its weight of sugar, give it five minutes more of gentle boiling, and pour it over the pudding. Rasped pine-apple, 6 oz.; water, 2 tablespoonsful: 10 to 15 minutes gentle stewing. Sugar, 4 oz: 5 minutes. A finer sauce may be made with half a pound of the pine first simmered tender in its own juice, and one tablespoonful only of water, and then mixed with seven ounces of sifted sugar, and boiled gently until it looks clear. If too sweet, the strained juice of half a large sized lemon may be stirred to it before it is served, but a certain weight of sugar is required to make it appear bright. This preparation may be kept for some time, and warmed afresh for table when needed.
Notes
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