Pineapple Custards
From The Henderson cook book, 1914
Serves 2
Recipe by Mrs. Jas. R. Rankin.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 41. The excerpt below is the record exactly as published.
PINEAPPLE CUSTARDS. Two eggs beaten real light, butter the size of a hen's egg, 1 large cup of sugar, y2 cup of corn starch or flour, *4 cup of sweet milk, and 1 small can of grated pineapple
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