Pine-apple Souffle

Ingredients

• 3 oz. tinned pine-apple
• I gill of syrup from tin
• 4 gill of milk
• 2 oz. butter
• 2 oz. sugar
• 2 oz. flour
• 3 yolks of eggs
• 4 whites of eggs

Method

1. 1

   Melt the butter in a small stewpan, add the flour, and mix well with a wooden spoon.

2. 2

   Add the pineapple syrup and milk, and stir over the fire until thickens and draws away from the sides.

3. 3

   Remove from the fire and add sugar, yolks, flavouring, and pineapple cut in tiny dice.

4. 4

   Colour slightly pink with carmine.

5. 5

   Beat the whites to a stiff froth and stir in lightly.

6. 6

   Pour into a prepared souffle tin and steam until firm.

7. 7

   Turn out carefully onto a hot dish and serve with pineapple sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 690. The excerpt below is the record exactly as published.

Pine-apple Souffle (Souffle & 1’ Ananas) 3 oz. tinned pine-apple. I gill of syrup from tin. 4 gill of milk. A few drops of carmine. Flavouring. 2 oz. butter. 2 oz. sugar. 2 oz. flour. 3 yolks of eggs. 4 whites of eggs

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