Pine-apple and Cornflour Meringue

Ingredients

• 1 pt. milk
• 2 table-sps. cornflour
• A small piece of butter
• 2 or 3 eggs
• Castor sugar
• A pinch of salt
• Tinned pine-apple

Method

1. 1

   Put the milk into a lined saucepan with butter and salt, and heat.

2. 2

   Mix cornflour with a little syrup from the pineapple.

3. 3

   Add to the hot milk, stir until boiling, and simmer for five minutes.

4. 4

   Remove from heat, stir in yolks of eggs, sugar to taste, and vanilla.

5. 5

   Cut pineapple into small pieces and lay in a greased pudding dish.

6. 6

   Pour cornflour mixture over and bake until lightly browned.

7. 7

   Whip egg whites to stiff froth, add sugar, and pile on top of the pudding.

8. 8

   Return to a cool oven to set and brown delicately.

9. 9

   Serve hot or cold.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 667. The excerpt below is the record exactly as published.

Pine-apple and Cornflour Meringue 1 pt. milk. 2 table-sps. cornflour. Tinned pine-apple. A small piece of butter. 2 or 3 eggs. Castor sugar. A pinch of salt

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