Pineapple Icing
From The Henderson cook book, 1914
Serves 1
— Mrs. W. D. Horner.
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 61. The excerpt below is the record exactly as published.
PINEAPPLE ICING. Mix together half a pint of grated pineapple (using juice and pulp) and half a pint of sugar; if only the canned article is available decrease the amount of sugar by one- third. Add half a teaspoonful of lemon juice and boil slowly, but steadily, until the syrup will spin a thread when dropped from the prongs of a fork. Have ready the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.