Pineapple Preserved

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

1 pineapple, pared and sliced ↝ Pineapple, raw [Fruits and Fruit Juices]
1 lb. of sugar to each lb. of fruit ↝ Sugar, NFS [Sugars and honey]
1/2 pt. of water to each lb. of sugar ↝ Water, tap [Tap water]
pineapple parings ↝ Pineapple, raw [Fruits and Fruit Juices]

for creams or dessert

The pineapples pared and cut into rather thick slices ↝ Pineapple, raw [Fruits and Fruit Juices]
equal weight of sugar ↝ Sugar, NFS [Sugars and honey]
half the sugar ↝ Sugar, NFS [Sugars and honey]
the remaining lumps of sugar ↝ Sugar, NFS [Sugars and honey]
the slices of pine ↝ Nuts, pine nuts, raw [Nut and Seed Products]

N.B.

silver paper dipped in white of egg
white of egg ↝ Egg, white only, raw [Eggs and omelets]

Instructions (11)

Boil the water, sugar and pineapple parings together.
Strain off the syrup and put it to the sliced pine.
Give them one boil, and let the slices stand one day in the syrup.
Next day strain off the syrup again, boil it up, and pour it again on the sliced pineapple to stand another day.
Repeat this process the third day.
It is then complete.

The following recipe for fruit for creams or dessert is similar

Lay the slices in a bowl and grate half the sugar over them, letting it stand till the next day.
Then strain off the syrup, add to it the remaining lumps of sugar, and skim it.
When the syrup is sufficiently clear put in the slices of pine and let it boil for a short time.
If the syrup should get thin it should be boiled a second time.

N.B.

Preserves may be kept from the air by the pot being covered with silver paper dipped in white of egg.

Original Text

Pineapple Preserved.
Have 1 pineapple, pared and sliced; also 1 lb. of sugar to each lb. of fruit, ½ pt. of water to each lb. of sugar. Boil the water, sugar and pineapple parings together; strain off the syrup and put it to the sliced pine; give them one boil, and let the slices stand one day in the syrup. Next day strain off the syrup again, boil it up, and pour it again on the sliced pineapple to stand another day. Repeat this process the third day. It is then complete.
The following recipe for fruit for creams or dessert is similar:—Ingredients: The pineapples pared and cut into rather thick slices, and equal weight of sugar.
Lay the slices in a bowl and grate half the sugar over them, letting it stand till the next day.
Then strain off the syrup, add to it the remaining lumps of sugar, and skim it. When the syrup is sufficiently clear put in the slices of pine and let it boil for a short time. If the syrup should get thin it should be boiled a second time.
N.B.—Preserves may be kept from the air by the pot being covered with silver paper dipped in white of egg.

Notes

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