Floradora Cream Pie

Ingredients

• Bake a layer of white cake mixture or angel cake
• Take one pint of grated pineapple
• one pint of sliced pineapple cut in dices
• four ounces of cocoanut
• two ounces of starch
• four ounces of butter
• eight yolks of eggs
• eight ounces of sugar
• the grated rind of one orange
• the juice of two

Method

1. 1

   Bake a layer of white cake mixture or angel cake, put on a thick layer of the floradora cream, cover with a meringue, add shredded almonds on top, dust with powdered sugar and put in the oven for a minute to color.

2. 2

   Make the cream by mixing all ingredients and stirring on the fire till it thickens, then let cool.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 22. The excerpt below is the record exactly as published.

FLORADORA CREAM PIE. Bake a layer of white cake mixture or angel cake, put on a thiok layer of the floradora cream, cover with a meringue, put a few shredded al- monds on top, dust with powdered sugar and put in the oven for a minute to color. Make the cream as follows: Take one pint of grated pineapple, one pint of sliced pineapple cut in dices, four ounces of cocoanut, two ounces of starch, four ounces of butter, eight yolks of eggs, eight ounces of sugar, the grated rind of one orange and the juice of two

Cook this with the app: pantry check, scaling, and the assistant.