Frozen Pineapple Tarte

Ingredients

• 3 egg yolks
• 3 egg whites
• Dash of salt
• 2 tablespoons sugar
• 1 1/2 cup sugar
• 1 cup of heavy cream, whipped
• 1 nine-ounce can crushed pineapple, drained
• 2 cups vanilla wafer crumbs
• 2 tablespoons lemon juice

Method

1. 1

   Beat egg yolks, salt and half a cup of sugar; add syrup from pineapple and lemon juice.

2. 2

   Cook over hot, not boiling, water until mixture coats a spoon, stirring constantly.

3. 3

   Add pineapple and cool.

4. 4

   Make meringue of egg whites and two tablespoons of sugar.

5. 5

   Fold in whipped cream and custard mixture.

6. 6

   Coat sides of slightly buttered refrigerator tray with wafer crumbs.

7. 7

   Spread half of the remaining crumbs over bottom.

8. 8

   Pour in custard mixture; cover with remaining crumbs.

9. 9

   Freeze firm, about three to four hours.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 24. The excerpt below is the record exactly as published.

ROZEN: PINEAPPLE TARTE 3 egg yolks 3 egg whites Dash of salt 2 tablespoons sugar 1% cup sugar 1 cup of heavy cream, whip- 1 nine-ounce can crushed ped pineapple, drained 2 cups vanilla wafer crumbs 2 tablespoons lemon juice Beat egg yolks, salt and half a cup of sugar; add syrup from pine- apple and lemon juice. Cook over hot, not boiling, water until mixture coats a spoon, stirring constantly. Add pineapple and cool. Make meringue of egg whites and two tablespoons of sugar. Fold in whipped cream and custard mixture. Coat sides of slightly buttered re- frigerator tray with wafer crumbs. Spread half of the remaining crumbs over bottom. Pour in custard mixture; cover with remaining crumbs. Freeze firm, about three to four hours. Serves 6 to 8. Mrs. John Ashley Hardison. 62 THE WILLIAMSTON COOK BOOK PLAIN BAKED CUSTARD 4 whole eggs or 8 yolks (4 1/3 to % cup of sugar whole eggs for individ- 1% tsp. salt ual custards or 6 for 1 % tsp. vanilla large custard) 4 cups (1 qt.) milk Beat eggs only until mixed. Add sugar, salt and flavorings, and stir slightly. Heat milk to scalding point and add to egg mixture, stirring well. Pour into individual molds or 1 large mold. Set the custards in a shallow pan and add about 1 inch of hot water to the pan and place in a moderate oven (325 degrees). Bake individual cup custards 30 t 40 minutes and the large custard 60 to 75 minutes. _Chill and serve plain or topped with whipped cream.. wee Mrs. Horace A. Ray. RICE PUDDING 4 cups milk 1/3 cup sugar

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