Pine-Apple Pudding-Sauce from Modern Cookery for Private Families by Eliza Acton
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...
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Serving platter
Ingredients
- Rasped pine-apple, 6 oz.
- water, 2 tablespoonsful: 10 to 15 minutes gentle stewing.
- Sugar, 4 oz.
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