French Pineapple Bisque

Name: French Pineapple Bisque
Ingredients: Beat the yolks of 4 eggs; with i cup of pulverized sugar; add i pint of cream; Then add t small can of shredded pineapple; and crush a few macaroons; Mix well with a small glass of brandy

From 365 foreign dishes, 1908

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3181Calories

35 gProtein

220 gCarbs

186 gFat

Full nutrition (35 nutrients)

Calories3181 kcal

Protein35 g

Carbohydrates220 g

Fiber0 g

Sugars201 g

Total Fat186 g

Saturated Fat102 g

Monounsaturated Fat42 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol1226 mg

Sodium385 mg

Potassium738 mg

Calcium401 mg

Iron3.7 mg

Magnesium53 mg

Phosphorus672 mg

Zinc3.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Alcohol74 g

Water573 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 2. The excerpt below is the record exactly as published.

French Pineapple Bisque. Beat the yolks of 4 eggs with i cup of pulverized sugar ; add i pint of cream ; stir well until very light. Then add t small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy

Cook this with the app: pantry check, scaling, and the assistant.