I remember enjoying cakes with pineapple when I was young, so was intrigued by a hundred-year-old recipe for Hawaiian Delight. Hawaiian Delight is a cake that includes a cinnamon and sugar topping – which is then served with crushed pineapple spooned on top of cake pieces.
The recipe was easy to make. The Hawaiian Delight is an old-fashioned classic type of dessert and was quite tasty.
Here’s the original recipe:
The list of ingredients for this recipe includes shortening, but the directions refer to butter, so when I updated the recipe, I listed butter rather than shortening. I think that grated canned pineapple is just an older name for crushed pineapple, so I used a can of crushed pineapple. The recipe called for pastry flour, which is difficult to find where I live, so I used all-purpose flour, and it worked fine.
The old recipe said that Hawaiian Delight should be served hot – though I enjoyed it both hot and cold.
Preheat oven to 400° F. Put flour, baking powder, salt, 1 tablespoon sugar, egg, milk, and butter in a mixing bowl; beat until smooth. Put in a greased and floured 8-inch square cake pan.
Put cinnamon and 1 tablespoon sugar in a small bowl. Stir together, then sprinkle the top of the cake batter with the cinnamon and sugar mixture. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean.
To serve, cut into squares, and spoon crushed pineapple on top. May be served hot or cold.
Concordia Pineapple Salad is a lovely old-fashioned individually-served salad that makes a nice presentation. A slice of canned pineapple is put on a bed of lettuce. The center of the pineapple is filled with a mixture of diced cucumber and mayonnaise. The mounded cucumber mixture is then garnished with crossed pieces of green pepper or pimento. The pineapple and cucumber combination is unusual, but surprisingly tasty.
I came across this recipe in a 1922 cookbook. A hundred-years-ago, an attractive presentation was an important aspect of many salads. And, they were often served on individual salad plates on a bed of lettuce.
1 cup diced cucumber (peeled and diced into 1/4 inch pieces)
1/4 cup mayonnaise
8 slices of canned pineapple
16 canned pimento strips or narrow green pepper strips (each approximately 1 1/2 inches long) (I used green pepper strips.)
additional mayonnaise, if desired
Put the diced cucumber and 1/4 cup mayonnaise in a bowl, gently stir to coat the cucumber pieces with the mayonnaise. Set aside.
To assemble salad: Each serving should be put on a separate plate. Arrange a serving of lettuce on plate, then lay a slice of pineapple on top of the lettuce. Fill the cavity in the center of each pineapple slice with a spoonful of the diced cucumber and mayonnaise mixture. Cross two strips of pimento or green pepper on top of the mounded cucumber and mayonnaise mixture. If desired, may be served with additional mayonnaise.
Fruit salad is perfect for hot summer days, so I was thrilled to find a delightful hundred-year-old recipe for Pineapple and Strawberry Salad. The fruits are paired with a sunny dressing that contains lemon juice, and pineapple or other fruit juices.
Here is the original recipe:
And, here is the original recipe for Golden Dressing:
Three-fourths cup of Golden Dressing seemed like a lot, so I used about 1/3 cup which seemed like plenty.
Here’s the recipe updated for modern cooks:
Pineapple and Strawberry Salad with Golden Dressing
2 cups diced fresh pineapple (dice into bite-sized pieces)
1 cup strawberries (cut into half – or quarters if the strawberries are large)
1/3 cup Golden Dressing – use more if desired
Put pineapple and strawberries in a bowl. Add Golden Dressing and stir gently to coat the fruit with the dressing.
1/4 cup pineapple juice, apple juice, or other light-colored fruit juice
1/4 cup lemon juice
1/3 cup sugar
Beat eggs for the yolks and whites until combined (but not foamy). Add the remaining ingredients, and beat until mixed. Put in a saucepan and cook using medium heat until the dressing thickens; stir constantly while cooking. Remove from heat and strain. Put in the refrigerator to cool. May be stored for several days.
During these hot August days, I love light, refreshing desserts. And, I found a wonderful hundred-year-old recipe that fits the bill. Pineapple Bavarian Cream is delicious, and has just the right balance of sweetness and tartness,
Here is the original recipe:
When I made the recipe, I used a little less water than called for in the original recipe because, when I make molded gelatin-based desserts, I tend to have problems with the mixture not getting firm enough.
Note: This recipe makes about 3 cups. I doubled this recipe when I made it because I wanted to use a 6-cup mold.
1 packet (0.25 ounce) of unflavored gelatin
1/4 cup cold water
1 small can (8 ounce) can of crushed pineapple
1/2 cup sugar
2 tablespoons lemon juice
1/2 cup whipping cream
Place the cold water in a small bowl; then sprinkle the gelatin over the water. Let the gelatin absorb the water and soften for a few minutes.
In the meantime, drain the juice from the pineapple. Place the juice in a measuring cup, and add enough water to make it 1 cup. Place the pineapple juice and water mixture in a saucepan, and heat to boiling using medium high heat. Reduce heat to low. Add the softened gelatin, and stir until dissolved. Add the sugar and salt and continue stirring until the sugar is dissolved. Remove from heat, then stir in the lemon juice. Chill until the mixture just begins to thicken.
In the meantime, put the whipping cream in a bowl, and beat until soft peaks form.
Once the gelatin mixture has begun to thicken, stir in the crushed pineapple and then fold the whipped cream into the mixture.
Spoon into a 3-4 cup mold (or spoon into individual serving dishes or cups), and chill until firm (at least 4 hours).
To serve (if molded): Quickly dip the mold in hot water, then unmold onto serving plate.
It never seems quite like spring until I make a few rhubarb recipes, so when I saw a recipe for Rhubarb Conserve in a hundred-year-old issue of Good Housekeeping, I just had to give it a try. In addition to the rhubarb the recipe called for a pineapple (as well as for the juice and grated peel of an orange).
The recipe turned out wonderfully, but it wasn’t quite what I expected. The conserve tastes more like a pineapple conserve than a rhubarb one with lovely sunny notes of pineapple that are slightly muted by the tartness of the rhubarb.
And, it wasn’t a bright red color like I anticipated. Instead the conserve is a blend of delightful shades of yellow, green, and brown. The rhubarb I used had a little red in the stalks–but much of the length was green. This may have affected the color. I also did a little research and discovered that rhubarb jam recipes often call for strawberry gelatin or other added coloring agents so I now think that the conserve color is exactly right given the ingredients I used.
Conserves are typically served with meat, and this conserve is lovely with pork or poultry, but I also enjoy using it as a marmalade on toast and English muffins.
When I worked on this post, I pondered whether I should use the old name or whether that was misleading. In the end, I decided to add “pineapple” to the recipe title, but to keep the keep the word conserve.
The bottom line: Whatever this recipe is called, it is delightful and something that I would make again.
Core pineapple and remove flesh from skin, then shred into small pieces. Place in a large sauce pan. Add rhubarb, orange juice, grated orange peel, and sugar. Let sit for 1/2 hour to allow the juice to start flowing; then using medium high heat, bring to a boil. Reduce heat to medium low and boil gently for 30-40 minutes or until the mixture is the consistency of jam. Stir frequently — especially towards the end of the cooking time.
A good way to tell if the mixture is the right consistency is to lay the spoon that is used for stirring on a plate. Allow the liquid clinging to the spoon to cool for a few seconds, and see if it has a jam-like consistency.
Pour mixture into hot one-half pint jars to within 1/4 inch of the top. Wipe jar rim and adjust lids. Process in boiling water bath for 5 minutes.