Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
I hope anyone who saw "Saving Mr Banks" admired the performance of the pineapple - I seriously hope it wins a Best Supporting Fruit and Vegetable Award at the Oscars on Sunday! Anne. Electrical
Association for Women Cookery Book and Electrical Guide Compiled and published
by Mrs F. V. McKenzie 2nd Edition 1938 Sydney Australia
“If further advice is required or you have any electrical problem
please write or call at the rooms of The Electrical Association for Women . . .
and you will find friendly advice and practical assistance awaiting you.
Will you please add me to your list of friends?"
F. Violet McKenzie.
I suspect Mrs McKenzie would have LOVED Facebook!
2 tblsp butter, 3 tblsp sugar, 2 eggs, ½ cup milk, 2 tblspn
breadcrumbs, 1 cup grated pineapple, 1 dstspn lemon juice
Beat butter & sugar to a cream, add egg yolks, milk,
breadcrumbs, pineapple & lemon juice. Fold in the stiffly beaten whites.
Place in a buttered dish & cook in a moderate oven (220°C) about 300
This dessert didn’t taste too bad but was a very odd
consistency, I thought it would turn into a soufflé but no, it was like a
sauce, if anyone out there tries it and achieves a delicious pudding please let
me know! Anne.
Ices, Etc. –Cherry and Pineapple Cocktail
225g fresh cherries; 1 cup pineapple cubes; ½ cup pineapple
juice; 1 tblspn lemon juice; sugar
Remove stones from cherries and mix with pineapple cubes,
etc Pour juices over, and chill thoroughly.
That was it, pineapple and cherries, enjoyable because these cherries from Pete's Fruit and Veg were absolutely delicious! Anne.
Country Club Punch
1 cup sugar; 950mlwater; ¼ cup strong tea; 4 lemons; 4 oranges; 1
cup grape juice; small tin crushed pineapple; 475ml ginger ale
Boil sugar & water for 8 minutes, add tea and chill. Add
fruit juices & pineapple, & keep in refrigerator for at least 2 hours
before using. Add ginger ale & ice cubes just before serving. Serve with
orange quarters, slices of lemon & some maraschino cherries.
“Electricity, this wonder of our age, was looked upon as a
miracle, and yet we have advanced so far that cooking in an electric oven has
become quite common practice, quite simple to anyone of ordinary intelligence,
making it possible for anyone to lay claim to the truly feminine virtue of
being a good cook. . .
Food well chosen, nicely cooked and well served may tickle
the palate of anyone. Man does not like monotony but appreciates variety in his
every-day diet. How often some housewife or other has said: “What shall I
prepare for dinner?” It is with a view to answering this question, and to help
every housewife who has an electric range that Mrs McKenzie has devoted much
care and thought to the preparation of this book.”
Making the most of
your Electrolux, Melbourne 1959
½ cup crushed pineapple; ½ cup sugar; 1/8teaspoon salt; ¼ cup milk; 1 cup cream,
Combine pineapple, sugar, salt and milk.Fold slowly into whipped cream.Pour into freezing tray and freeze to desired
consistency.Six small servings.
What I did:doubled the quantity and froze it in my ice cream machine which churns
while freezing. Also drained the
pineapple of juice so as to have a lower water content in the ice cream to
avoid a hard or icy texture.
Comment: surprisingly delicious, a good pineapple
flavour, not too rich.Whipping the
cream before churning gave it a light, almost fluffy, texture, Ann. Nice tip Ann, I'll try that. I recently included crushed meringues in an ice cream mixture and that made a crunchy, light texture, Anne.
Our friends Sue and Noel have a fabulous owner-built pole home in the Hunter Valley decorated with treasures from the not so distant past. Their collections of kitchen utensils are particularly curious. This recipe scrapbook is from Sue'sassortment offound objects.
Newspaper clipping: First prize of £5 to Miss Richardson, 14
Harwill Street, Camp Hill, Brisbane.
One tin crushed pineapple; 1 tblsp gelatine (softened in 2
tblsp cold water), 2-3 cup sweet sherry, 300ml whipped cream or thoroughly
chilled evaporated milk, 24 marshmallows (approximately 350g), glace cherries,
Cut marshmallows into small pieces, place in basin, pour
sherry over; cover and allow to stand overnight. On the following day dissolve
softened gelatine, stir into pineapple. Fold in marshmallow mixture and,
lastly, whipped cream. Fill into sweet dishes; chill until set. Decorate with
cherries and pieces of angelica.
I'm pretty sure Noel brought these essences home from the "exchange" - purely for decorative not culinary purposes! Anne.
No need for an early edition of 'Grass Roots' to achieve a retro look! Anne.
This recipe has pineapple and is gluten free!
“Don’s Cabbage Delight” a recipe by Jose Robinson in
1 tblspn oil; 1 med. Onion, finely chopped; 500g minced
steak; 1 tblspn curry powder; 2 tblspn dry rice (uncooked); 2 cups chicken
stock; ¼ cup vinegar; 1 small cabbage, finely chopped; 250g French beans; 75g
vermicelli rice noodles, broken into little pieces; 2 tblspn soy sauce; 1 cup
pineapple juice and pieces.
Heat oil in fry pan, add finely chopped onion, and when
golden brown add minced steak stirring constantly until browned all over. Add
curry powder, rice, stock and vinegar. Simmer slowly for 30 minutes then add
cabbage, beans and rice noodles. Cook until vegies are just cooked. Add water
if thickening too much. Now add soy sauce and pineapple. Chopped celery or
bamboo shoots can be added if desired. Serves 4.
The Australian Women’s
Weekly Cookery Book, Prize Recipes from our £2,000 Cookery Contest, 1948
One layer of sponge sandwich (18cm in diameter), 450mlmilk, 2 tblsp sugar, 2 tbls cornflour, 1 dstsp
sherry, 2 eggs, 1 1/2 cups finely chopped cooked pineapple (drained free of
syrup), ¾ pint red jelly, 4 tblsp extra sugar (for meringue), chopped blanched
almonds and a few strawberries to garnish.
Cut sponge into cubes, arrange a layer on bottom of ovenware
dish. Blend cornflour with some of the milk, add balance of milk and sugar,
stir until boiling. Simmer 3 minutes. Cool slightly, add beaten egg-yolks, cook
a few minutes over low heat without allowing to boil. Add sherry. Pour half
over cake in dish. Cover with half pineapple. Add another layer of cake,
custard, pineapple. Beat egg-whites to meringue consistency with extra sugar,
pile around edge of dish. Place in very moderate oven (190°C) until meringue is
set and very lightly browned. Allow to become cold, then chill in ice-chest or
refrigerator. Set jelly in shallow tin; when quite set, chop and pile in centre
of trifle. Garnish with chopped almonds and a few strawberries.
the rice, place it in a 900ml pie dish with the milk and sugar and put shavings
of butter and a little grated nutmeg over the top. Bake in a cool to warm oven 150°C
for 2 – 2 ½ hours, stir it once or twice during the first hour. Rice
pudding may also be cooked in a double boiler; the proportion of ingredients
and the cooking time will be the same.
I simply mixed some
leftover cooked brown rice with the other ingredients in a saucepan and boiled
them for 10 minutes, Anne.
Rice – When the rice is creamy and tender, place in a pie dish or in individual
dishes. Drain the juice from an 225g can of sliced pineapple and place in a
small, saucepan, with a little sugar; boil rapidly until it reaches a glazing
consistency. Arrange the pineapple slices on top of the rice and coat evenly
with pineapple glaze. Leave to cool.
This dish was found in the treasure trove
"The Shop in the Bush" near St Helens.
And this wonderful wall decoration enhances the hospitable Hotel Bruny at Alonnah, Bruny Island.