Pineapple Filling

Ingredients

• Mix 2 tablespoons cornstarch
• % cup sugar
• 2 cups crushed pineapple (juice and fruit)
• 1 tablespoon lemon juice

Method

1. 1

   Cook slowly till thick and clear.

2. 2

   Save % cup of filling to decorate top of cake.

3. 3

   Cover top and sides with.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 41. The excerpt below is the record exactly as published.

pineapple filling. Odd a Ihuor a0 scan Cop fis White Icing 2%, cups sugar (white) 2 tablespoons Karo syrup Whites 2 eggs 2 tablespoons marshmallow Enough water to moisten sugar creme Cook sugar, water and Karo syrup till it threads well. Pour over beaten egg whites slowly, beating constantly. Add marshmallow creme. White Icing 3 cups sugar 1 teaspoon vinegar 1 cup water Place on stove with lid on until it boils. Cook until forms soft ball in cup of cold water. Pour over three egg whites beaten stiff. Continue beating until stiff enough to put on cake. Mrs. Norwoop THOMAS. All Round Icing 214% cups sugar 2 egg whites % cup light corn syrup 1144 teaspoons vanilla % cup water Combine sugar, corn syrup and water. Cook to 240-242° F. or soft ball stage. Pour over stiffly beaten egg-whites while beatiii. -onstantly. Add vanilla and beat until almost cold and stiff enough to hold its shape. Spread on cake. This icing may be kept in covered jar for a week. If necessary soften with boiling water. Makes enough to fill and frost a 3 layer cake generously. Mrs. JoHN HACKNEY. Pineapple Filling Mix 2 tablespoons cornstarch with % cup sugar; add 2 cups crushed pineapple (juice and fruit) and 1 tablespoon lemon juice

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