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Dessert

Other Sweet Dishes

Pineapple boiled in spring water until tender, then strained and pressed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Other Sweet Dishes

Ingredients

Directions

Prepare and simmer

  1. Cut the pineapple into very thin slices, then into small dice.

  2. Pour the spring water over the pineapple and heat gently.

  3. Boil until the pineapple is extremely tender.

Strain the juice

  1. Strain and press the juice through a cloth or muslin strainer.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Ripe pineapple
Supplies the fruit flavour and natural sweetness that end up in the juice.
Spring water
Acts as the cooking liquid that softens the fruit and carries its flavour into the juice.

The step that matters

Boil until the pineapple is extremely tender. The fruit has to break down fully for its juice to release. If it is still firm when pressed, much of the juice stays trapped in the pulp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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