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Pineapple Ice

A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).

A historical recipe

French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.

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 French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). 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.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. For this, take a pint and a half of water, four lemons, three quarters of a pound of sugar, a pound and a half of pineapple, which chop fine and pound in a mortar, press through a sieve, and finish as the above.
  2. 596.
  3. Orange Baskets.
  4. Take ten oranges, as large as possible;
  5. with a penknife, or the point of a small, sharp knife, form the handle of the basket, by beginning at the side of the orange and cutting a line across the top, stopping just opposite where you have begun.
  6. Cut another line exactly as the first, half an inch apart from it, then cut around the orange in the middle, stopping at where the handle is marked out.
  7. Remove the two quarters of peel, pass the knife under the handle, so as to loosen the orange, which remove as carefully as possible, and proceed in the same manner, so as to remove most of the orange from the basket, and the remainder scoop out with a teaspoon.
  8. Dry the baskets with a cloth, tie the handles with bows of narrow ribbons of all colors, fill them with orange ice as the foregoing, and serve.
  9. 597.
  10. Roman Punch.
  11. Put in a saucepan on the fire three quarters of a pound of sugar, with three pints of water, boil ten minutes, then put aside to become cold.
  12. Then put in a freezer, and, when nearly frozen, stir into it rapidly a gill of rum and the juice of four lemons.