Pineapple juice (1601, 1839, 1858)

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  Pineapple post.
  OED has 1904 for "pineapple juice."  It's not on the BROOKLYN EAGLE until 1888, and even then it wasn't canned...OED has 1883 for "pineapple shawl" and "pineapple fibre."


Chester, Robert, 1566-1640 (Literature Online--ed.)
ROSALINS COMPLAINT, METAPHORICALLY applied to Dame Nature at a Parliament held (in the high Star-chamber) by the Gods, for the preseruation and increase of Earths beauteous Phoenix. 23Kb, [from Loves martyr (1601)]
...Firre that frankensence prouokes, And  Pine apples from whence sweet iuyce...

Dickens, Charles, 1812-1870 (Literature Online--ed.)
The Life and Adventures ... Nicholas Nickleby (1839) 2084Kb
The Life and Adventures of Nicholas Nickleby. By Charles Dickens. With Illustrations by Phiz 2083Kb
CHAPTER XXXIV. WHEREIN MR. RALPH NICKLEBY IS VISITED BY PERSONS WITH WHOM THE READER HAS BEEN ALREADY MADE ACQUAINTED. 42Kb
...me, my essential juice of  pine-apple!" "Of you," returned his wife....

August, 1858
Godey's Lady's Book
Philadelphia, Pennsylvania
Pg. 173
... the syrup is a little cooled, pour it over them; let them remain in a cool place until the next day, then secure the jars as directed previously. Pineapple done in this way is a delicious preserve. The usual manner of preserving it, by putting it into the syrup without first boiling it, makes it little ...
... For each pound of fruit take a pound of sugar; put a teacup of water to each pound; set it over the fire until it is dissolved; then add the pineapple juice.

Stirling, Edward, 1807-1894 (Literature Online--ed.)
The Pickwick Club [n.d.] 212Kb
THE PICKWICK CLUB: OR, THE AGE WE LIVE IN! A BURLETTA, IN Three Acts. 210Kb
Main text 206Kb
ACT I. 81Kb
SCENE III. 11Kb
...gooseberry, apricot, devilled biscuits, and  pine apple punch---a few hundred walnuts,...

Morton, John Maddison, 1811-1891 (Literature Online--ed.)
Lend me five shillings [1857] 103Kb
LEND ME FIVE SHILLINGS A FARCE IN ONE ACT 102Kb
Main text 100Kb
...of them, Burgundy, partridges, lobsters,  pine-apple punch, pickled salmon, everything---look sharp...

August, 1865
Godey's Lady's Book
Philadelphia, Pennsylvania
Vol LXXI Page 170
(...)
<< PINE-APPLE>>  MARMALADE. Pare the rind, and cut into small pieces the same weight of sugar as fruit; put one-third of the sugar to the fruit. Let it stand all night, so as to extract the juice. Boil it on the following day for a short time; let it stand for two or three days; then repeat the boiling with another third of the sugar. Let it stand again another day or two, then boil it clear with the remainder of the sugar. The juice of a lemon, if added, gives to the marmalade an agreeable acid.

February, 1869
Godey's Lady's Book
Philadelphia, Pennsylvania
Vol LXXVIII Page 184
(...)
<< Pine-Apple>>  Marmalade. Pare and grate the << pine-apple>> , and take equal parts of fruit and sugar and put into your preserving-kettle, and cook slowly until it is clear. It is very nice, and keeps well.
boiled and mashed together, half a pound of raisins, three-quarters of a pound of bread-crums; spice, flavoring, and peel, optional. Mix the whole well together with a little water. It must not be too stiff, and certainly not two moist. Rub a basin well with dripping

August, 1868
Godey's Lady's Book
Philadelphia, Pennsylvania
Vol LXXVII Page 170
(...)
<< Pine-apple>>  Preserve. Twist off the top and bottom, and pare off the rough outside of << pine-apples>> ; then weigh them, and cut them in slices, chips, or quarters, or cut them into four or six, and shape each piece like a whole << pine-apple>> ; to each pound of fruit put a teacup of water; put it in a preserving kettle; cover it, and set it over the fire, and let them boil gently until they are tender and clear; then take them from the water by sticking a fork in the centre of each slice, or with a skimmer, into a dish. Put to the water white sugar, a pound for each pound of fruit; stir it until it is all dissolved; then put in the << pine-apple>> , cover the kettle, and let it boil gently until transparent throughout; when it is so, take it out, let it cool, and put it into glass jars; as soon as the syrup is a little cooled, pour it over them; let them remain in a cool place until the next day, then secure the jars, by tying them over in the usual manner. << Pine-apple>>  done in this way is a delicious preserve, but in preserving it, by putting it into the syrup without first boiling it, makes it little better than sweetened leather.
Quince Marmalade. To every pound of quince pulp allow
three-quarters of a pound of loaf-sugar. Slice the quinces into a preserving-pan, adding sufficient water for them to float; place them on the fire to stew until reduced to a pulp, keep them stirred occasionally from the bottom to prevent their burning, then pass the pulp through a hair sieve to keep back the skin and seeds. Weigh the pulp, and to each pound add lump-sugar in the above proportion, broken very small. Place the whole on the fire, and keep it well stirred from the bottom of the pan with a wooden spoon until reduced

December, 1865
Godey's Lady's Book
Philadelphia, Pennsylvania
Vol LXXI Page 533
(...)
To MAKE A << PINE-APPLE>>  PANCAKE. Take half a pound of good flour, three fresh-laid eggs, three to four slices of a mellow pine, and a fresh nutmeg, with half a pound of sugar. Beat up the eggs till they become fluid; mix the flour with the milk gradually, until the same becomes a light batter; add the eggs to the latter and stir the whole well round: bruise the pine slices in a mortar until they are reduced to a pulp; put this into the batter, with a portion of grated nutmeg and four tablespoonfuls of sugar; then stir the whole of the ingredients round, mixing them well together. Have a clean pan, furnished with good butter, over a clear fire; scatter a few currants, well washed, into the batter, and take out a teacupful of the latter and drop it into the pan with the butter; let it fry until one side is brown, which you can ascertain by lifting up the sides of the batter with a knife; turn it, then, on the other side, and let it be fried also brown. Repeat this practice until the whole of the batter is used up. As you take up each pancake, add a spoonful of sugar to them, laying them one over another until the whole of them are done.

March, 1854
Godey's Lady's Book
Philadelphia, Pennsylvania
Vol XLVIII Page 280
(...)
<< PINE-APPLE>>  CREAM. Have some << pine-apple>>  prepared in syrup, and cut into small dice, putting it in your cream with a little of the syrup, the other process as before.

July, 1859
Godey's Lady's Book
Philadelphia, Pennsylvania
Vol LIX Page 77
(...)
PINE-APPLE PRESERVE. Twist off the top and bottom, and pare off the rough outside of << pineapples>> ; then weigh them, and cut them in slices, chips, or quarters, or cut them in four or six, and shape each piece like a whole << pineapple>> ; to each pound of fruit put a teacup of water; put it in a preserving-kettle; cover it, and set it over the fire, and let them boil gently until they are tender and clear; then take them from the water, by sticking a fork in the centre of each slice, or with a skimmer, into a dish. Put to the water white sugar, a pound for each pound of fruit; stir it until it is all dissolved; then put in the << pineapple>> ; cover the kettle, and let them boll gently until transparent throughout; when it is so, take it out, let it cool, and put it in glass jars; as soon as the syrup is a little cooled, pour it over them; let them remain in a cool place until the next day, then secure the jars as directed previously. Pine-apple done in this way is a delicious preserve. The usual manner of preserving it, by putting it into the syrup without first boiling it, makes it little better than sweetened leather.
PINE-APPLE JELLY. Take a perfectly ripe and sound pine-apple, cut off the outside, cut in small pieces; bruise them, and to each pound put a teacup of water; put it in a preserving-kettle over the fire; cover the kettle, and let them boil for twenty minutes; then strain it, and squeeze it through a bit of muslin. For each pound of fruit take a pound of sugar; put a teacup of water to each pound; set it over the fire until it is dissolved; then add the << pineapple>>  juice. For each quart of the syrup clarify an ounce of the best isinglass, and stir it in; let it boil until by taking some on a plate to cool, you find it a stiff jelly. Secure it as directed.

October, 1868
Godey's Lady's Book
Philadelphia, Pennsylvania
Page 162
...we can admire the crape shawls of China, and the black silk mantillas of Spain; the “pineapple” shawls of Cuba, the ribosos of Mexico, the black silk “calashes” of Milan, the camel's hair burnouses of Algeria; but the Cashmere is the shawl of ...

August, 1862
Godey's Lady's Book
Philadelphia, Pennsylvania
Vol LXV Page 209
(...)
Fig. 6. << Pine-apple>>  fibre dress, made with three flounces bound with blue silk, and headed by a quilling of blue ribbon.