Pineapple Ice Box Cake
From The Williamston cook book, 1950
Serve with whipped cream.
Presented as published in 1950. 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 Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 11. The excerpt below is the record exactly as published.
PINEAPPLE ICE BOX CAKE 34 cup shredded pineapple 2 tablespoons lemon juice 1%, cup butter 1 egg white (beaten) 14 cup powdered sugar Vanilla wafers ¥ cup chopped pecans
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