Pine-Apple Pudding-Sauce

Preparation info
    • Difficulty


    • Ready in

      5 min

Appears in

By Eliza Acton

Published 1845

  • About


  • Rasped pine-apple, 6 oz.
  • water, 2 tablespoonsful: 10 to 15 minutes gentle stewing.


Rasp down on a fine bright grater sufficient of the flesh of a ripe Jamaica or English pine-apple from which the rind has been thickly pared, to make the quantity of sauce required. Simmer it quite tender, with a very small quantity of water; then mix with it by degrees from half to three-quarters of its weight of sugar, give it five minutes more of gentle boiling, and pour it over the pudding.