Pineapple Meringue from The Times Cookery Book by Katie Stewart
Drain the pineapple chunks from the tin and set on one side. Make the juice up to ½ pint (3 dl) with water, if necessary. Melt the butter in a saucepan and stir in the flour. Cook over low heat...
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Cooking tools:
- Can opener
- Colander
- Measuring cup
- Saucepan
- Stove
- Wooden spoon
Ingredients
- ½ pint (3 dl) pineapple juice
- 1 oz (25 g) butter
- 1 (8 oz) (225 g) tin of pineapple chunks
- reserved pineapple
- 3 oz (75 g) castor sugar
- angelica
- 1–2 oz (25–50 g) castor sugar
- 1 oz (25 g) flour
- 2 egg whites
- 2 egg yolks
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