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Pineapple a la Savarin
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a hot dessert for luncheon or dinner.
Presented as published in 1918. 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
718Calories
10 gProtein
77 gCarbs
40 gFat
Full nutrition (35 nutrients)
Calories718 kcal
Protein10 g
Carbohydrates77 g
Fiber0 g
Sugars47 g
Total Fat40 g
Saturated Fat24 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol211 mg
Sodium137 mg
Potassium254 mg
Calcium225 mg
Iron2.4 mg
Magnesium26 mg
Phosphorus301 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A352 mcg
Vitamin E1.3 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate66 mcg
Choline96 mg
Caffeine0 mg
Alcohol3.5 g
Water162 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 560. The excerpt below is the record exactly as published.
four tablespoons sugar to the butter, stir until creamy, add the yolks. Mix well, add the one tablespoon brandy, then part of the whites of eggs (beaten to a meringue), flour, baking powder, last add the rest of the whites. Butter a ring or melon mould and fill, bake in a moderate oven for twenty to thirty-five minutes — according to the heat of the oven. Turn out, serve with any kind of wine sauce — such as hard, custard, or foam. * Pineapple ( Ananas ) a la Savarin Two cups whipped cream, four tablespoons melted butter, one cup flour, two eggs, three tablespoons brandy, one heaping tea¬ spoon Royal baking powder, four tablespoons sugar. AMERICAN COOK BOOK Stir sugar and butter to a cream, add the yolks, flour, Royal baking powder, brandy, whipped cream, last the whites of eggs — well beaten; mix well, put in a well-buttered mould, put in oven to bake until golden brown — from fifteen to twenty-five minutes. Peel and cut the pineapple in large clefts, put in a pan with half cup sugar, one cup water
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