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American cookbook, 1886
Page 90
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Preserved PineApples The pines must be ripe, and perfectly sound. Cut off the ripe yellow outside skin, as thin as possible; then pare them thickly enough to take out all the eyes; cut them into slices half an inch thick; then weigh, & to each pound of pine allow fourteen ounces of loaf sugar, and half a gill of cold water. Put the thick parings into a piece of coarse muslin, and press out the juice, & the water, into a preserving pan, & stir over a slow heat till
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Preserved PineApples The pines must be ripe, and perfectly sound. Cut off the ripe yellow outside skin, as thin as possible; then pare them thickly enough to take out all the eyes; cut them into slices half an inch thick; then weigh, & to each pound of pine allow fourteen ounces of loaf sugar, and half a gill of cold water. Put the thick parings into a piece of coarse muslin, and press out the juice, & the water, into a preserving pan, & stir over a slow heat till
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