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Pineapple Pie

Name: Pineapple Pie
Yield: 2 servings
Ingredients: Beat half the weight of a pineapple in butter; add its weight in sugar; the yolks of 5 eggs; add 1 cup of cream; 1 grated pineapple; the whites of the eggs, beaten to a stiff froth

From The Cook County cook book, 1912

Serves 2

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 357. The excerpt below is the record exactly as published.

PINEAPPLE PIE.— Beat half the weight of a pineapple in butter to a creamy froth; add its weight in sugar, also the yolks of 5 eggs, continue to beat till very light; add 1 cup of cream, 1 grated pineapple, and the whites of the eggs, beaten to a stiff froth

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