Pineapple Pie

Ingredients

• 1 cup grated pineapple
• 1 cup sugar
• 1 cup cream
• 1 tablespoon butter
• 3 eggs (only the yolks)

Method

1. 1

   Mix and bake about 45 minutes.

2. 2

   Use the whites of eggs for meringue.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 81. The excerpt below is the record exactly as published.

1 tablespoon butter, the grated rind and juice of 1 lemon , and the yolks of 3 eggs. Cover the outside of pan with rich crust and bake upside down, put baked shell inside your pan and pour in the filling. Beat the 3 whites to a stiff froth, add a few drops of lemon extract and 6 heaping ta|Dlespoons powdered sugar. Place in the oven for a few moments until a light brown. FILLING FOR LEMON PIE— Miss 0. A. Gordon. 4 eggs, 4 tablespoons sugar, juice and grated rind of one lemon, Vz cup of water, 1 teaspoon cornstarch (mixed with a little water). Beat yolks and whites, separately. Add sugar, lemon juice and rind to the yolks, then add the water and cornstarch, put on the stove, stir till it boils, beat whites stiff and add to the other ingredients. Fill the al- ready baked crust, put in oven and brown. PINEAPPLE TARTS— Mrs. J. K. Armsby. Pour the juice off one can of grated pineapple. Add one-half cup water to the juice. Let it boil. Add 1% cups of sugar, 2 tablespoons 178 PASTRY AND PIES of cornstarch in a little cold water. Add the pineapple and let it all cook until tender and smooth. Put in uncooked rich pastry, and bake in patty pans. PINEAPPLE PIE— Mrs. F. M. Angellottl. 1 cup grated pineapple, 1 cup sugar, 1 cup cream, 1 tablespoon but ter, 3 eggs (only the yolks)

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