Wednesday, May 6, 2009

Pineapple Cream

Here is another dessert recipe, from the 1920s. It's been passed down from my grandmother, and is easy to make (my sister used to make it when she was a little girl) and really yummy!

2 cups milk
3/4 cup sugar
4 Tablespoons corn starch
Whites of 2 eggs, beaten until stiff
1/4 teaspoon salt
1/2 cup shredded pineapple (crushed)
Heat the milk in a double boiler. Mix the dry ingredients together. Add them gradually to the hot milk, sitrring the mixture constantly until it thickens, and then occasionally until it has cooked for 15 minutes. Remove the cream fromthe fire and add the pineapple and the whites of two eggs. Mold, chill and serve with the sauce.
1 cup pineapple juice
1 Tablespoon flour
1/3 cup sugar
1 teaspoon REAL butter (no margarine)
Heat the pineapple juice. Mix the flour and sugar and add them to the hot juice. Cook until clear. Add the butter. Cool and serve with Pineapple Cream.


Tara said...

What if I don't have a double boiler? It looks hard to me!! How sad it that?

Maureen said...

I'll admit the recipe is a bit complicated, but it's not difficult at all. You can use a pyrex bowl over a saucepan if you don't have a double boiler and it works like a charm!