A Very Fine Pine-Apple Sauce or Syrup, for Puddings or Other Sweet Dishes

Preparation info

    • Difficulty

      Easy

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About

Method

After having pared away every morsel of the rind from a ripe and highly flavoured pine-apple, cut three-quarters of a pound of it into very thin slices, and then into quite small dice. Pour to it nearly half