Transcribe
Translate
American cookbook, 1886
Page 92
More information
digital collection
archival collection guide
transcription tips
Another receipt for preserving PineApples. Pare the thick skin off the pines, and cut them into slices about half an inch thick. Put them into a large deep dish sprinkling sifted sugar on each layer of the fruit. Let them remain all night in this state. Take the weight of the pines in sugar. & with the juice which had run out of them make a thin syrup & when quite cold carefully put the slices of pine into the syrup & let them remain in it for several days - when you boil all up together for a few minutes & again & again. Put them in a large bowl. Between these processes &
Saving...
prev
next
Another receipt for preserving PineApples. Pare the thick skin off the pines, and cut them into slices about half an inch thick. Put them into a large deep dish sprinkling sifted sugar on each layer of the fruit. Let them remain all night in this state. Take the weight of the pines in sugar. & with the juice which had run out of them make a thin syrup & when quite cold carefully put the slices of pine into the syrup & let them remain in it for several days - when you boil all up together for a few minutes & again & again. Put them in a large bowl. Between these processes &
Szathmary Culinary Manuscripts and Cookbooks
sidebar
