Pineapple Chips
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Pineapples
- sugar to taste
Instructions
- Pare and slice the fruit thinly, put it on dishes, and strew over it plenty of pounded sugar.
- Keep it in a hot closet, or very slow oven, 8 or 10 days, and turn the fruit every day until dry;
- then put the pieces of pine on tins, and place them in a quick oven for 10 minutes.
- Let them cool, and store them away in dry boxes, with paper between each layer.