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Pineapple Meringue

Peel a medium-sized pineapple, slice and then cut into pieces about an inch in length and a quarter of an inch thick, place in a preserving-pan with a half pound of crushed loaf-sugar and half a pint of water, stirring it well over the fire until it is reduced to a rather thick syrup; then pour a pint and a half of milk into a saucepan over the fire, and when it comes to a boil put into it the trimmings of the pineapple, cover it with the lid, and steep for about ten minutes. Beat the yolks of ten eggs, strain the milk and stir it gradually in with them; then pour the milk and eggs again into the saucepan and stir it over the fire until thick, but do not allow it to boil. Press the cream through a silk sieve into a basin and mix the pineapple and the syrup with it. When cold, put the cream in a freezing-pot and work well over the ice until it is frozen. Then put the frozen cream in a plain, oval-shaped mould, filling it to the top, close tightly, and pack well in pounded ice and salt. Boil four ounces of sugar to the sixth degree, and whip the whites of five eggs to a stiff froth, mix the sugar with them and leave until cold. Turn the contents of the mould quickly over a dish that has been placed on ice, pour the meringue over, and put in a hot oven just to set, and lightly brown the meringue and take out and serve it at once.