(Ananas an Maraschino)
From Easy French cookery (1910).
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A historical recipe
Easy French cookery, by Auguste Mario and University of Leeds. Library (1910).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut some slices of pineapple (preferably fresh), about a quarter of an inch thick ;
- arrange on dish, and pour over them a glass of Maraschino ;
- add caster sugar, allow to cool on ice, serve with finger sponge-cakes.
- 284.
- BAKED APPLES
Plating
Cookware for this recipe
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Chef's knife