Friday, 22 November 2013
Ananas la via Italiana ?
Davis Dainty Dishes, 1st ed 1922 ; 1927
2 cups of clear gelatine jelly; ½ tin preserved pineapple; 4 tblsps sugar; 4 tblsps of macaroni; 1 cup custard
Wet a border mould, and coat it with jelly, cut the pineapple in dice and put in. Then pour I the remainder of the jelly coloured with a few drops of cochineal. Boil the macaroni in milk till quite tender, sweeten, drain, and set it aside to cool. When the jelly is firmly set, turn out and fill with the macaroni, pouring over it the custard, and serve.
Plain jelly can be made, using 1 dstsp of gelatine, to each cup of hot water, and sweetened as required.
I think I would have to be very hungry to attempt the next recipe from 'Davis Dainty Dishes'! Luckily it doesn't use pineapple so I don't feel at all tempted! Anne