Gelatine Home Cooking
Secrets 1975 Australia
“Pineapple and Tuna . . . tasty sweet and sour fish that
may be served with salads or mashed potato and mixed vegetables.”
4 tspn gelatine; ½ cup hot water; 220g can crushed
pineapple; 220g can tuna; ½ cup grated mature cheese; 1 tblspn grated onion or
2 chopped pickled onions; ¼ tspn mustard; ½ cu[p mayonnaise
Dissolve gelatine in hot water. Add mustard. Thoroughly
blend into the crushed pineapple and juice. Fork through the tuna and add to
the pineapple mixture with all other ingredients. Spoon into a mould and
refrigerate until set.
"Cooking pineapple with gelatine tip:
When utilising fresh or canned pineapple in gelatine
cookery, it should be noted that fresh pineapple must be thoroughly cooked and
canned pineapple should be brought to boiling point for a few minutes.
Pineapple contains an enzyme which liquefies gelatine mixtures. This enzyme is
rendered powerless when heat is applied."
Did you get any takers?
ReplyDeleteLooks a bit vomitish despite your stylin' ;)
x
*despite your pretty stylin'
ReplyDeletehahahahahaha
ReplyDeleteHmmm. That book looks *terrifying*.
ReplyDeleteI used to love the sweet pineapple topping on pizza, but used to hate eating the fruit by itself or drinking pineapple juice. Something about the sourness in pineapple caused irritation and rash inside my mouth. Does it happen with you? But pineapples here in US seem to be genetically modified or something, because they're really sweet and just perfect, with no hint of sourness! And the very first time when I bought pineapple here, I giggled seeing this tag attached to the fruit. Instructions on how to slice a pineapple? :D
ReplyDelete