1929 Pineapple Delight

Honorable Mention in the Sunday Times Recipe Contest (reference)

Ingredients:

  • 1 tin of pineapple slices

  • 1 pint (600 ml) pineapple jelly

  • 1 strip angelica

  • A few cherries

  • 1 gill (120 ml) cream

  • 8 drops orange flower water

  • For decoration:

  • Angelica

  • Cherries

Method:

  1. Open pineapple tin and turn contents out into a bowl.

  2. Make jelly according to directions but use heated juice from pineapple instead of water.

  3. Pour jelly into a glass dish and leave on ice to set

  4. Place a mould of pineapple slices on the centre of the jelly and sections of the pineapple round.

  5. Whip the cream with the orange flower water until stiff and pile on top of the pineapple.

  6. Decorate with angelica, cherries and mounds of whipped cream.

Submitted by Mrs N. Irving, 169 Duke-street, East Fremantle