vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Meringue Pie
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 21. The excerpt below is the record exactly as published.
PINEAPPLE MERINGUE PIE. The pineapple pie may be made like the lemon pie No. 145, using one quart of water and one quart of pineapple grated; or, for a richer pie, use the following mixture: Take one quart of grated pineapple (unsweetened), twelve ounces of sugar, the juice and rind of one lemon, two ounces of cornstarch, four ounces of butter and six yolks
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