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New England cookbook, 1825-1870
Page 53
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Pine-Apple Tart One large pine apple Half a pound of powdered sugar Half a pint of cream - Pare your pine apple cut it in small pieces leave out the core. Mix the pine apple with the sugar and set it away untill a sufficient juice is drawn out to stew the fruit in. bake 2 shells of puff paste in soup plates, stew the pine apple soft mash it. when the shells are cool mix the pine apple with half a pint of milk or cream and fill the shells with it. grate sugar over the top
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Pine-Apple Tart One large pine apple Half a pound of powdered sugar Half a pint of cream - Pare your pine apple cut it in small pieces leave out the core. Mix the pine apple with the sugar and set it away untill a sufficient juice is drawn out to stew the fruit in. bake 2 shells of puff paste in soup plates, stew the pine apple soft mash it. when the shells are cool mix the pine apple with half a pint of milk or cream and fill the shells with it. grate sugar over the top
Szathmary Culinary Manuscripts and Cookbooks
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