Pineapple Whip
From The Cook County cook book, 1912
Serves 1
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 366. The excerpt below is the record exactly as published.
PINEAPPLE WHIP.— Beat 1 pt. cream until it is quite stiff, add whites of 4 eggs, beaten, ^ cup of powdered sugar, and the pineapple drained of the juice
Cook this with the app: pantry check, scaling, and the assistant.