Pineapple Bah Bah with Meringue a la Fay

Ingredients

• Three eggs
• four tablespoons sugar
• four tablespoonfuls of melted butter
• a small jar of preserved pineapple
• a cup and a half of pineapple juice
• four tablespoons flour
• two teaspoonfuls of Royal Baking Powder

Method

1. 1

   Stir yolks and sugar to a souffle; add the butter; beat the whites of eggs to a stiff meringue; add part of the meringue, then the flour and baking powder; mix well; add the finely cut pineapple and last add the rest of the meringue.

2. 2

   Fill it in a well-buttered and papered souffle dish and bake it in a medium-hot oven.

3. 3

   When baked turn out and baste it with the pineapple juice that first has been heated; decorate it with meringues around and sprinkle it with grated chocolate on top and around.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 118. The excerpt below is the record exactly as published.

Pineapple Bah Bah with Meringue a la Fay Baba d’ Ananas a la Meringue £ la Fay Three eggs, four tablespoons sugar, four tablespoonfuls of melted butter, a small jar of preserved pineapple, a cup and a half of pineapple juice, four tablespoons flour, and two teaspoonfuls of Royal Baking Powder

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