Recipes > Desserts > Pain d'Ananas

Pain d'Ananas


  • 1 jar of preserved pineapples
  • 1/2 pint white wine
  • juice of 1 lemon
  • 2 ounces gelatine


Take the preserved pineapples, cut them into small dice, add the white wine and a little more sugar if necessary; add the juice and gelatine dissolved in 1 pint water; place this on ice and stir it now and then; as soon as it begins to thicken put into a form, which set on ice for 2 or 3 hours; then serve.


Print recipe/article only


Desserts and Salads (1920).

comments powered by Disqus