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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

RECIPES FOR PIES

PINEAPPLE PIE
 

 Take 1 grated pineapple, its weight in sugar, 1/2 its weight in butter, 1 cup of cream, and 5 eggs. Beat butter to a creamy froth, add sugar and yolks of eggs and continue to beat until very light. Add the cream and pineapple, and last the whites of the eggs beaten to a stiff froth. Bake with an under crust. Serve cold.

Sister Emma M. Zug, Lebanon, Pa.