Pine-apple Souffle

Ingredients

• four ounces sugar
• four ounces butter
• four ounces thoroughly dried and sifted flour
• half a pint of milk
• the yolks of five eggs
• the five whites till very stiff
• a few drops of pine-apple essence

Method

1. 1

   Knead sugar, butter, and flour to make a dough.

2. 2

   Heat milk to boiling, remove from heat, and stir in the dough and essence.

3. 3

   Whip until smooth and cool.

4. 4

   Stir in egg yolks and beat again.

5. 5

   Fold in whipped egg whites.

6. 6

   Fill a buttered mold with the mixture and bake in a water bath for an hour.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 209. The excerpt below is the record exactly as published.

Pine-apple Souffle.) Make a nice clean dough, by kneading four ounces sugar, four ounces butter, and four ounces thoroughly dried and sifted flour. Bring half a pint of milk to just boiling point, remove it from the fire, and stir in the fore- going dough along with a few, drops of pine-apple essence . Whip thoroughly till quite smooth and nearly cold. Stir in the yolks of five eggs and again beat thoroughly. Whip the five whites till very stiff

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