240g canned pineapple pieces
1 egg white
2 tsp cream of tartar
few drops each of orange and coconut flavouring
pinch salt
Method: Divide pineapple pieces into 2 small oven-to-table casseroles. Sprinkle each with flavourings. In medium bowl beat egg white with sugar, cream of tartar and salt until it stands in peaks. Pile half of the mixture on top of each portion of pineapple. Bake at 350 degrees F / 180 degrees C for 10-12 mins. or until topping begins to brown. Serves 2.
Source: contributed by P. Bull in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).
1 egg white
2 tsp cream of tartar
few drops each of orange and coconut flavouring
pinch salt
Method: Divide pineapple pieces into 2 small oven-to-table casseroles. Sprinkle each with flavourings. In medium bowl beat egg white with sugar, cream of tartar and salt until it stands in peaks. Pile half of the mixture on top of each portion of pineapple. Bake at 350 degrees F / 180 degrees C for 10-12 mins. or until topping begins to brown. Serves 2.
Source: contributed by P. Bull in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).
