Pineapple turkey stuffing

The American Woman’s Cook Book, edited and revised by Ruth Berolzheimer, Director Culinary Arts Institute Chicago 1946 

Stuffings for Fish and Meat: Pineapple Nut Stuffing

4 cups dry bread, ½”/1cm cubes (I made fresh breadcrumbs in the blender); ¾ cup finely chopped celery; ½ cup chopped walnuts (I used pecans); ¾ cup diced pineapple (or drained canned crushed pineapple); 1 pimento, diced; 1 tspn paprika; dash cayenne; 1 ½ tspn salt (or less); ¼ butter; 2 eggs (I used 1 egg)

Combine bread, celery, walnuts, pineapple, pimento and seasoning. Melt butter, remove from heat, stir in unbeaten eggs and add to bread mixture. Toss lightly.

Use as stuffing for turkey, chicken, duck, veal roll, lamb chops or pork chops.

Use crisp bacon cut into small pieces instead of nuts, reduce salt 1/3 and add grated onion, or use red or green bell pepper instead of pimento. 

Makes 6 cups.

Strawberry Jam, made with pineapple? And rhubarb?

From http://unusualcoleslaw.blogspot.com/

Mock Strawberry Jam

6lb cherry rhubarb, 6lb sugar, 1 large tin pineapple or fresh pineapple if preferred. Cut rhubarb in very small pieces, sprinkle with half of the sugar and leave overnight. Shred pineapple, sprinkle with 1 tablespn. sugar, also leave overnight. Next day bring rhubarb to the boil (add no water), add rest of sugar and pineapple. Boil until it sets -- about 1 hr.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.80

Pineapple and maple syrup ice cream

The American Woman’s Cook Book, edited and revised by Ruth Berolzheimer, Director Culinary Arts Institute Chicago 1946

Fresh Fruit Ice Cream: Maple-Fruit Ice Cream

1 cup maple syrup; 2 cups cream; ½ cup candied cherries; 1 cup crushed pineapple, fresh or canned

Combine all ingredients and freeze. 

I used my new wizz bang ice cream maker with a built in compressor, so easy! Anne

Two quirky pineapple salads from the 1940s

The American Woman’s Cook Book, edited and revised by Ruth Berolzheimer, Director Culinary Arts Institute Chicago 1946

“To become a good cook requires more than the blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results. It is the reason so many cooks say, “I good luck with my cake today”, or “I had bad luck with my bread yesterday”. 

Happily, luck causes neither the success or the failure of a product. To become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating them. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.” The editor.

Pineapple and Nut Salad in Tomato Baskets

1 cup crushed pineapple; 1 cup broken nut-meats; French dressing; 6 tomatoes; mayonnaise

Mix pineapple with nut-meats and stand in French dressing in the refrigerator. Peel a cut off the top of each tomato leaving a strip to form a handle. Carefully scoop out the center and fill with the pineapple and nuts. Place one teaspoon of mayonnaise on top of each basket.

Pineapple and Cream Cheese Salad

6 slices canned pineapple; 1 cup cream cheese; purple grape-juice; French dressing; lettuce leaves

Work enough grape-juice into the cream cheese to soften it so that it can be made into balls with the hands or with butter paddles. Place a slice of pineapple on a lettuce leaf, put a cheese ball on top and pour grape-juice and French dressing over all.

Preserves and candles - all pineapple

Thanks for this delicious jam from Mrs Oldbuck's Pantry, Donna!

The American Woman’s Cook Book, edited and revised by Ruth Berolzheimer, Director Culinary Arts Institute Chicago 1946

Canning, Preserving and Jelly Making: Pineapple and Rhubarb Conserve

4 cups shredded fresh pineapple; 8 cups sliced rhubarb; 1 cup water; 2 oranges (I used lemons); 7 cups sugar; 1 cup blanched almonds

Combine pineapple and water and cook, covered, until tender. Add rhubarb, juice and grated rind of oranges (or lemons) and sugar. Heat slowly, stirring until sugar is dissolved. Cook rapidly until thick and clear. Add almonds and cool slightly. Pour into clean hot glasses and seal with paraffin. Makes 10 (6oz/30ml) glasses.

Jill from Martin's Creek, a regular stall holder at the Dungog Markets, with some of her delicious Hot Chili and Pineapple Sauce

Annette and Jayme from J J A Aromas, Raymond Terrace, with their soya melts 

– including … pineapple scented ones

Something similar found in Hawaii by Pauline

And something delicious found in Hawaii by Pauline (Thank you)

4 of the same: Pineapple and Tomato Jam

HB's Guide to … Fruit Preserving – Jams, Jellies too! The Australian Home Beautiful Centre Section, December 1959 by Jen Bowring

Jams: Tomato and Pineapple

Ingredients: Eight lb. ripe tomatoes, four and a half lb. sugar, one large pineapple, one level tsp citric acid

Method: Scald and peel tomatoes and cut up. Cut pineapple into small pieces, remove centre and boil together with one lb. sugar for 20 minutes. Heat rest of sugar and add when hot to boiling jam. Boil quickly for one hour, then add citric acid and boil for a few minutes longer.

Laurel Recipe Book and Household Guide, 5th Edition 1951,Vacuum Oil Company Pty Ltd, Melbourne

Jams, Jellies, Pickles, Sauces: Tomato and Pineapple Jam

6lb tomatoes to 1 pineapple; 4 1/2lb sugar; 1 level tsp citric acid

Scald and peel tomatoes, cut up and remove hard piece near stalk. Cut pineapple into small dice. Boil together with 1lb of sugar 20 minutes. Heat 3 1/2lb of sugar in oven, add to biling jam and boil for further ¾ hour. Few minutes before taking jam off, add citric acid.

“Carry On” Cooker Book Tenth Edition, Mrs King, Proceeds in aid of the Totally and Permanently Disabled Soldiers’ Association NSW, Sydney 1949

Jams, Jellies and Preserves: Tomato and Pineapple Jam

Grate 4lb pine and peel about 4lb tomato. Boil till pine is cooked, adding gradually 8lb sugar. The proportion of tomato may vary according to taste. Yellow tomatoes are very suitable for this jam.

Sydney Harbour Bridge Souvenir Cookery Book 1932 Mr John Morgan (Pastrycook)

Pineapple and Tomato Jam

Take 6 large pineapples, peel and cut into small pieces, take 15lb of tomatoes, plunge into boiling water, so that the skins come off easily; mix with the pineapple and stew gently till the latter is soft, then add ¾lb sugar to each lb of the mixture, and boil till it is done. If liked omit the tomatoes, but the above are very nice mixed.

Some advice from Mr John Morgan (Pastrycook):

Consuming Sweet Pineapple Spring Rolls

Consuming Passions with Ian Parmenter, Series 3, Brand new recipes from the ABC's hit TV program 1994 Sydney

 

Pineapple Spring Roll

“Children love this tasty dessert which uses Australian canned pineapple, rolled with sultanas and almonds into a filo pastry parcel and baked to crisp perfection”.

Serves 6

Ingredients:

1 X 200g can pineapple pieces, drained (reserving 2 tblspn juice from can); 1 tblspn caster sugar; 50g sultanas; 1 tblspn custard powder (or cornflour); 1 egg yolk; 2 tblspn ground almond meal or chopped almonds; filo pastry; light tasting oil for brushing pastry (canola, safflower or macadamia); icing sugar for serving

Method:

In a mixing bowl, combine custard powder (or cornflour) with reserved juice until a smooth mixture is obtained. Put pineapple, sugar and sultanas into a pan and bring to the boil. Quickly pour custard powder mixture into boiling fruit mixture, stirring vigorously. Remove from heat, stir in egg yolk and almonds, and allow to cool.

On lightly damp tea towel, lay out a sheet of filo pastry. Brush with a smear of oil. Place a dessertspoonful of pineapple mixture in the middle of nearside edge of pastry. Fold in sides. Roll up parcel. Pace on lightly oiled baking tray.

Repeat process with rest of the mixture. When all parcels are on baking tray, brush with a little more oil.

Bake for 15-20 minutes in moderately hot oven (190°C) until golden brown.

To serve, sprinkle with icing sugar.

 

 

Thanks for your help Gabi, Jesse and Toby. And thanks also for taste testing the pineapple "fruit drink".

 

 

An Outline of Cookery issued by the Emergency Red Cross Service, Melbourne 1940s

 

 

Fruit Drink (3 Flavours)

Simmer rind and centre of pineapple in enough water to cover and a little sugar for half an hour. Strain, cool, add juice of one orange and juice of half a lemon strained. Sweeten to taste and serve.

Pineapple Relish, Jam and Marmalade

The Produce Companion: From balconies to backyards, the complete guide to growing, pickling and preserving, Meredith Kirton and Mandy Sinclair 2015 Australia

 

Chutneys and Relishes: Pineapple and Ginger Relish

 

1 tblsp olive oil; 1 onion, finely chopped;2 tblspn grated ginger; 1 long red chilli, seeded if desired, finely sliced; 1 medium pineapple (weighing about 850g) peeled, cored and chopped; 1 red capsicum (bell pepper), seeded and finely chopped; 370g (2 cups) soft brown sugar; 500ml (2 cups) brown (malt) vinegar

 

Heat the oil in a large saucepan over medium heat, until softened, then add the ginger and chilli and fry for another 30 seconds, until fragrant. Stir in the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 minutes, or until the pineapple is soft and the mixture has thickened.

 

Ladle the hot relish into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

 

Cooma Methodist Church Ladies Aid Recipe Book of Genuine Recipes 1940s

“With the desire to be of service, this book is sent forth on its mission. Those who have contributed to it have done so gladly, willing to pass on what they have tried and proved to be acceptable . . . I cannot but feel that its usefulness will soon win for it a necessary place in the home of every housewife who desires to deliver dainty dishes to even the most particular.” Edward M. Biddle, Minister Cooma-Bombala Circuit

 

Melon and Pineapple Jam (Mrs W. Roberts, Five Dock)

3 1/2kg prepared melon; 1kg prepared pineapple; juice of 3 lemons; 4 1/2kg sugar; 1 litre water

Sprinkle 2 cups sugar on melon and let it stand overnight. Next morning ass pineapple, juice of lemons and water and let simmer until the melon is soft; this will take about 2 hours, then add remainder of sugar and boil quickly until the juice forms a syrup.

 

The Cuisine of the South Pacific, Gwen Skinner, photography by Michael Willison, 1983 New Zealand

 

Fiji – Pineapple, Pawpaw and Ginger Marmalade

2 lemons; 2 cups water; 2 cups fresh pineapple, shredded; 2 cups fresh firm pawpaw, diced; 4 cups sugar; 4 tsp fresh ginger

Slice lemons paper thin and cook in 2 cups water for half an hour. Add remainder of ingredients, bring to a rolling boil, turn heat down and cook until thick, stirring constantly. Jar immediately.

Pineapple for breakfast

Sydney Kindergarten Training College Recipe Book, Waverley, Sydney compiled by Mrs Una Venn Brown, Miss Dorothy Francis and Miss Muriel Woodhouse for use with young children c 1950/1960

Fruit Brown Betty

25 servings (1/2 cup)

2 litres stewed fruit e.g. apple, rhubarb, pineapple; 6 cups soft breadcrumbs or cereal flakes; 225g sugar, brown; 1 tspn cinnamon; 225g melted butter or margarine

Method:

Drain fruit before measuring. Arrange fruit in greased dishes. Mix breadcrumbs, sugar, cinnamon and butter. Cover fruit with mixture. Bake in a moderate oven until crumbs are well browned and crisp 30 – 40 minutes.

I combined stewed pineapple, apple and raisins and topped it off with a breakfast cereal mixed with butter, cinnamon and brown sugar. A delicious breakfast served with strawberries and yoghurt! Anne