1931 Cuban Cookery by Blanche Z de Baralt

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A great many sw eet s are eaten in Cuba, some of them t oo sweet for unac- · customed palates -others excellent for all . Eggs are abund– antly e:niJlloyed, but the very best desserts are made of friut and sugar. The most popular of all are the sweets made with guava: guava paste, guava jelly and guava preserves~ either the fruit halved (cascos de guayaba) or the

marmelade (guayaba de medio punto). Guava paste and jelly a re generally eaten with cheese: cream cheese or