Pineapple Pie

Ingredients

• 1 small can pine apple
• 1 1/2 cups sugar
• 1/2 cup butter
• 1/2 cup cream or milk
• 5 eggs

Method

1. 1

   Beat butter to a creamy froth with sugar and yolks of the eggs.

2. 2

   Add grated pineapple and the whites of the eggs beaten to stiff froth.

3. 3

   Bake with an undercrust.

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 13. The excerpt below is the record exactly as published.

INE APPLE PIE. I small can pine apple, > cups sugar, ^ cup but cream or milk, 5 eggs. Beat butter to a creamy fro sugar and yolks of the eggs. Beat until very light, ad aad pine apple grated, and the whites of the eggs stiff froth. Bake with an undercfust. Eat the pie maJkcs > large or 3 small pies. Mrs. Julia S. Dow, ! COCO AN UT PlE. I cup cocoanut, i pint milk, 1 eggs, salt. Scald part of the milk, then add the rest, with the eggs, su] Bake in i cnist as custard. If the whites are left out it will improve it. CHOCOLATC PIE. 1 (np sugar, yi cup butter, yi cup milk, 1 eggs, i cream tartar, J^ teaspoon'^il soda, 2 cups flour. FILLING. Take i s<.|uare of chocolate, about ]4 cup of sugar, ; and boil to the right consistency to spread well. This is very nice for any kind af layer cake. WASHINGTON PIE, No. i. 2 Cggs, 1 % cups of sugar, J^ cup of butter, i cup c spoonful soda, z teaspoonfuls cream tartar, (or 2 tei baking powder). 2>^ cups of flour, salt and flavoring. M. Lizzn PIE. 39 WASHINGTON PIE, No. 2. 2 eggs, Yz cup of sugar, 2 tablespoonfuls cold water^ i cup ol flour, I teaspoonful cream tartar, % teaspoonful soda. Very good. — ' FANCY PIE. For the cake use the same recipe given for Charlotte Rus^. Bake in round plates. For filling : i cup of strawberry or rasp- berry^ preserve mixed with i cup of whipped cream. For top I cup whipped cream. M«s. T. S Smith, BRAMBLES. I cup raisins, chopped, i cup currants, x cup sugar, i egg* Grated rind and juice of i lemon, add a little water and let it simmer for a few minutes, spread between pastry and bake, Mrs. L. F, Beverly. SIOUX CITY LEMON PIE. lb I lemon, grated, rind and jmce, i cup sugar, i cup sweet milk, I tablespoonfui corn starch, lurnp butter, size of an egg, yolks of 3 eggs, white of x, 1 whites for top. Mak^i i pie. Delicious. Mrs. Frbd H. Peavy, Sioux City, la. DATE PIE. I pousd diities, soak over ni^ht in i pint of milk, sift through^ colander, 3 eggs, i pint of milk, a little salt. M«s. JuuA S. Dow, Indian River. 4 GINGERBREAD. SOFT MOLASSES GINGERBEAD, No. i. * I cup of molasses, i cup sugar, i cup sour milk, ^ cup butter, 1 ^^f I teaspoonful all kinds of spice, i teaspoonful soda, 3 cups flour. Raisins if you like. SOFT GINGER CAKE, No. 2. I cup sugar, i cup butter, i cup molasses, i cup boiling water, 2 teaspoonfuls soda, 2 eggs, i j4 teaspoonfuls ginger, 3 cUps iiour. AjDDJE Gray, Wesley, Me. SOFT GINGERBREAD, No. 3. 1 egg, I cup molasses, }i cup butter, }4 cup milk, '2j4 ,cups flour, I teaspoonful soda, i teaspoonful ginger. Mrs. J. U. Chandler. SOFT GINGERBREAD, No. 4. i^ cups molasses, ^ cup shortening, 2. teaspoonfuls soda i tea- spoonful ginger, i cup water, 4 cups fiour, salt. GINGERBREAD. 41 SOFT GfNGEREREAD, No- 5. yi cnp sugar, i cup molasses, i cup batter, i cnp botUag ^prater, a teaspoonfuls soda, i egg, i tabtespoonfal 'ginger, 3 cups flour. P^our the boiling water on the soda, mix thoroughly and bake in hot oven. SPICED GINGERBREAD. 3 cups flour, I cup molasses, i cup sugar, i cup yi butter and 'yi lard, I cup sour milk, heaping teaspoonful soda, teaspoonful cinnamon, doves, ginger, nutmeg. Add a cup of stoned raisins as an improvement. Mrs. Caroline F. Frve, Washington, D. C. CREAM GINGERBREAD. I egg, I cup brown sugar, i cup sour cream, 2 teaspoons ginger, J^ teaspoon cinnamon, i teaspoon soda, i teaspoon salt, sift into flour, stir in flour enough to spread in the pan, about i J^ cups, sprinkle white sugar over the top before, baking. Lucy T. Ames. HARD GINGERBREAD, No. i. I cup molasses, i pup sugar, i cup, % lard, % butter, i cup water, flour to roll itj and make it up ovier night, placing it where it is cold. Mrs. Caroline F. Frve, Washington, D. C. HARD GINGERBREAD. I cup molass^, i cup sugar, 1 cup butter,

Cook this with the app: pantry check, scaling, and the assistant.