“The best is none too good.” Southern family receipts gathered across generations and printed in Atlanta in 1883 — and, in the same volume, everything else a household was expected to know: the laundry, the sick-room, dressmaking, babies, and a year's bill of fare.

Home › Pastry › Pine-Apple Pie

Pine-Apple Pie

A cup of sugar, a half cup butter, one of sweet cream, five eggs, one pine-apple grated; beat butter and sugar to a cream, add beaten yolks of eggs, then the pine-apple and cream, and, lastly, the beaten whites whipped in lightly. Bake with under crust only.-Mrs. Wm. Smith, Jacksonville, Florida.

← Pumpkin Pie Preserve Puffs →

Pine-Apple Pie

Read next