Cajeta de Camote y Pina
From The Landmarks club cook book, 1903
Serves 4
Apples can be used instead of pineapple for an easier version.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 11. The excerpt below is the record exactly as published.
CAJETA DE CAMOTE Y PINA (MEXICO). Clarify one and one-half pounds of sugar, strain and place again on the fire, and let it boil until when you let it fall from the spoon it is clear and smooth as a mirror. Take it off the fire and add two pounds of camote (sweet potatos) which have been boiled, mashed, and pressed through a sieve. Return to the fire, stir constantly so that it will not stick, and when you can see the bottom of the saucppan add one-quarter of a pine- apple which has been grat
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