PINEAPPLE SPONGE PUDDING.
Take one pint and a-quarter of water .half a pineapple, 6oz. of sugar, loz. gelatine, and the whites of two eggs. Soak the gelatine in a gill of water. Wash pineapple well and remove skin. Boil pineapple skin with remainder of water for 10 minutes and strain. Cut pineapple into small dice, and simmer in water with sugar until tender. Add gelatine and stir until dissolved. Cool. Add the stiffly-whisk-ed egg whites, and beat in a cool place until just beginning to set. Allow to stand until quite set, and then pile in a glass dish. Serve with a wellmade boiled custard and cream.
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https://paperspast.natlib.govt.nz/newspapers/MS19331028.2.126.4
Bibliographic details
Manawatu Standard, Volume LIII, Issue 284, 28 October 1933, Page 11
Word Count
107PINEAPPLE SPONGE PUDDING. Manawatu Standard, Volume LIII, Issue 284, 28 October 1933, Page 11
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