Recipes > Desserts > Meringues > Pineapple Meringue

Pineapple Meringue


  • 1/2 large or 1 small pineapple grated
  • 2 ounces of butter
  • granulated sugar
  • 1 1/2 ounces of grated bread crumbs
  • yolks of 3 eggs and the whites of 4
  • almond extract


Cream the butter and 3 ounces of sugar, add the yolks and one white of egg beaten well together, then the fruit and bread crumbs; turn into a pudding dish and bake twenty minutes. Beat three whites of eggs to a stiff froth and add three-quarters of a cup of granulated sugar to it, flavor with a few drops of almond extract, spread over the pudding, set the dish in a pan of warm water in the oven and bake about ten or fifteen minutes. Test with a straw; when it comes out clean it is done. Serve cold.


Print recipe/article only


The Golden Age Cook Book (1898).

comments powered by Disqus