Pine-apple Souffle
From High-class cookery recipes, 1897
Sauce: Reduce one gill of the syrup from the pineapple, add one ounce of loaf sugar, and one glass of sherry; colour with cochineal; pour round the pudding. Some small pieces of pineapple may be added to the sauce.
Presented as published in 1897. 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
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 67. The excerpt below is the record exactly as published.
Pine-apple Souffle. Ingredients. Three ounces of Pine- Apple. Three ounces of Flour, sifted. Three ounces of Sugar. Two ounces of Butter. Half a pint of Milk. Yolks of three Eggs. Whites of four Eggs
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