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American cookbook, 1886
Page 116
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116 To preserve Pine Apples Take equal weight of pines + sugar. Sift two thirds of the sugar. Pare the thick skin of the pines, cut them in slices nearly half an inch thick, Lay the slices in a deep dish sifting so much of the sifted sugar over each slice as will cover it leave them untouched till next day. Take the rest of the sugar which is in lumps dip it in spring water as quickly as possible let it come to boil so that it may be thoroughly skimmed + set to cool. Next day put the pines with all the juice + sugar into
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116 To preserve Pine Apples Take equal weight of pines + sugar. Sift two thirds of the sugar. Pare the thick skin of the pines, cut them in slices nearly half an inch thick, Lay the slices in a deep dish sifting so much of the sifted sugar over each slice as will cover it leave them untouched till next day. Take the rest of the sugar which is in lumps dip it in spring water as quickly as possible let it come to boil so that it may be thoroughly skimmed + set to cool. Next day put the pines with all the juice + sugar into
Szathmary Culinary Manuscripts and Cookbooks
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