Pine Cones
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- With a biscuit-cutter, cut slices of stale cake or bread into circles.
- Moisten them with sherry, maraschino, or merely with a little hot water.
- Chop some fresh or canned pineapple into small pieces, and pile it on the cakes.
- With a knife press each one into the form of a cone or small pyramid.
- Place them in a shallow tin close together, but not touching.
- Put the pineapple liquor into a saucepan, and thicken it with arrowroot (which has first been wet with water), using a teaspoonful to a cupful of liquor.
- Cook until the arrowroot becomes clear and begins to stiffen;
- then pour it slowly over the cones.
- It will cover them with a jelly.
- When cold, trim them carefully so the base of each one will be round, and lift them carefully from the tin.