- Half c. sugar
- 1-1/2 c. water
- 1 c. grated pineapple
- 1 Tb. corn starch
Add the sugar to the water and bring to the boiling point. Add the pineapple and cook until it is tender. If canned pineapple is used, omit 1/2 cupful of the water. Moisten the corn starch with a little water and add it. Cook until it thickens, stirring to prevent lumps.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)