Just got back from the Costco with my dad buying some tamales and taquitos for a birthday dinner coming up. As a thank you for helping him, he bought me a slab of salmon, so I guess it will be salmon tonight and fresh green beans from our garden.
I have decided to give the world another strange or delightful torte, cake or dessert recipe from the collected works of Grandma G every week. Grandma belonged to a variety of women’s clubs and organizations in Wisconsin and in California, and obviously carried scraps of paper with her at all times to write down recipes given to her by the other ladies. The time period for this recipe collecting would have been from the 1920’s to the 1980’s.
Pineapple Torte (it doesn’t say who gave her this recipe)
1 large can crushed pineapple (no reference to size of can)
2 Tablespoons cornstarch
2 or 3 egg yolks
1/2 cup sugar
1/2 cup water
Line torte pan with graham cracker crumbs mixture, keeping 1 cupful for top. (Doesn’t say what graham cracker crumb mixture, must be similar to the one in the previous recipe, 22 graham crackers, rolled, to 1/4 # butter melted).
Heat Pineapple and water.
Mix sugar and egg yolks with water and stir. Pour into pineapple, cook until thick, add sugar. (Hmm, she has you add the sugar twice, puzzling)
Cool. Pour into pan.
Beat 4 egg whites, add 1/2 cup sugar, put on pineapple mixture, sprinkle with the reserved crumbs. Bake 1/2 hour. (No reference to temperature).
And there you have it. Seems like a lot of these tortes have meringue or whipped cream on the top.