Pineapple Rice

Ingredients

• 1 cup rice
• 1 small can crushed pineapple
• 1 lb. marshmallows
• 1/2 pint whipping cream

Method

1. 1

   Soak and cook rice.

2. 2

   Melt marshmallows in rice.

3. 3

   When cold, mix in pineapple and half bottle of whipped cream.

4. 4

   Serve remaining whipped cream on top.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 63. The excerpt below is the record exactly as published.

t Small can crushed pineapple 1 tsp. vinegar y2 pt. whip cream Beat 3 egg whites to which was added y2 tsp. salt. When partly beaten, add 1 tsp. vinegar. When stiff add 1 cup sug- ar. Put in large pyrex pie plate and place in cool oven and cook very slowly one hour. Drain a small can of crushed pineapple through sieve. Just before serving mix pineapple with whip cream and spread over the egg mixture which is cold. Serve at once. Cut like pie. — Mrs. George M. Sears. Steamed Fruit Pudding T 2 cup molasses 1 cup raisins 1 egg. beaten y2 cup melted butter 1 cup milk 1 tsp. soda 1 tblsp. sugar 1 tsp. baking powder 1 tsp. cinnamon 2 cups flour x/2 tsp. nutmeg Pinch salt x/2 tsp. cloves Cream butter sugar and egg and molasses. Sifr flour w'th spices, baking powder and salt. Add alternately with milk in which soda has been dissolved. Add raisins. Other fruits may be added, also chopped nuts. Steam in cans for \y2 hours. Serve hot in slices with hard sauce. — Mrs. Wm. F. Wahrenbergtr. —150— Thursday Club Delicacies Puddings— Desserts Pineapple Rice 1 j cup rice. Soak and cook. 1 small can crushed pine- apple, 1 lb. marshmallows, x/2 pint whipping cream

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