It seems that almost every Methodist Cookbook going back more than 100 years contains recipes using pineapple. You’ll find pineapple glazed hams and upside-down cakes. From appetizers to desserts, pineapple has long been a favorite.
Even the earliest known Methodist cookbooks feature recipes with pineapple. This pineapple pie is from the 1898 Ware Massachusetts cookbook.
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Pineapple is indigenous to South America and the Caribbean. In early America, the exotic fresh fruits were symbols of wealth and welcome. Pineapple became widely available after it was first canned in Baltimore, Maryland, in the 1860s. A Burlington, Vermont, newspaper from 1910 suggests fresh grated pineapple shortcakes in a collection of cold dishes for hot weather. Pineapple salad made the list of husband-approved recipes in a 1915 Birmingham Herald feature. In the 1920s and 30s, pineapple advertisements were everywhere. This 1924 Carbondale Cookbook by the young lady workers of the Methodist Episcopal Church includes a cabbage, pineapple and marshmallow salad.
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The Zion Evangelical United Brethren cookbook from Great Bend, North Dakota, features recipes for pineapple nut bread and pineapple cookies.
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And there's the many Jello-O recipes. This one from Kansas is a mix of diced pineapple, grated cheese and lemon Jell-O.
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Treasured Chinese and American Recipes from the 1960s shares a sesame pineapple and chicken dish.
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And First United Methodist Women of Pilot, North Carolina, served up a pineapple cheese ball in their 1993 Cookbook of Treasures.
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For more favorite Methodist recipes, and food and fellowship stories, visit our webpage: UMC.org/OurUMTable or our page on Pinterest.
This video was produced by United Methodist Communications in Nashville, TN. Contact is Joe Iovino.
This video was first posted on October 23, 2023.
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