Many years ago I inherited some cookbooks that had belonged to my great-grandmother. I have always loved looking through these cookbooks because there are a lot of recipes that are probably not made too often these days.
The cookbooks are called The Modern Encyclopedia of Cooking and was first published in 1947. The edition I have was an updated version published in 1956. I’m saying cookbooks plural because there are two very thick (around 1000 pages each) books in the set.
They actually contain a lot of useful cooking advice. Since it was a time before microwaves and less processed foods, I have found it to be pretty helpful at times – even for SCD cooking. To my surprise there is even a section about gluten-sensitivity! It recommends using soy flour, but I was still surprised to see that in there.
Over the weekend I decided to try an adapt one of the recipes to make it SCD friendly. I also had to find something that would use only the ingredients I had on hand.
Here is the recipe I tried. It sounds unusual, but it was pretty good. It had more of a pudding texture than custard. I may play around with it in the future, but it turned out good enough to share as is:
Pineapple Custard Cake
1 1/2 tbsp butter
1 tbsp lemon juice
1/4 cup crushed pineapple (or one of the little cans – in its own juice)
1/4 cup almond flour
1/2 cup honey
1/4 tsp salt
2 eggs – separated
1/2 cup yogurt blended with 1/4 cup pineapple juice drained from can
- Divide butter between custard cups (I used to mini-pie pans, but you could also use 4 regular custard cups)
- Heat oven to 325 degrees
- Place almond flour, honey, salt and lemon juice in a medium mixing bowl
- Stir to mix
- Add egg yolks and whisk until smooth
- Stir in crushed pinapple
- Fold in yogurt/pineapple juice mixture
- Beat egg whites with electric mixer until stiff
- Gently fold egg whites into batter until it forms a spongy mass
- Immediately pour batter into prepared custard dishes
- Place custard in a large glass baking dish
- Pour hot water around dishes to a depth of 1 inch
- Bake for 50 – 60 minutes until custard is golden brown on top and set
- Remove from pan and allow to cool
- Chill in refrigerator before serving