Pineapple Trifle
From Superior cook book, 1905
Serves 4
Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 82. The excerpt below is the record exactly as published.
whites of 3 eggs, beaten to a stiff froth; thivor witli rind and juice of lemon, or lemon or vanilla extract. Put it in a puddin- dish an.d cover it with the heateii whites of 2 or 3 e"-gs, sweett'ned and llaNoi'ed. i!rown it in th.e oven and serve with cream or cnstard.'^'^ ' ^l"^- Din^'AX. Currants with Bananas. Sprinkle a cup of tine gi'anulated sugar ovei' I box of currants, first picking them over carefully aiul washing if they have \kvu exposed in th.e markets. Let them stand an hour, then mash until every currant is broken, and when the sugar is dissolved set them away in the ice cliest until serving tinu' or until very cold. Thev may be made almost like a jelly l>y using eijual amounts of sugar and fruit. Slice nice red bananas in glas> dish aiul pour the nuished currants over them. Ixi:z (Iehalij. Pineapple Trifle. Beat whites of (i eggs to a stiff froth and a. Id C tablespoonfuls of powdered sugar
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