Pineapple Pudding a la Richelieu

Ingredients

• two gills of milk
• two ounces of fresh butter
• half a pound of flour
• three egg yolks
• three ounces of powdered sugar
• the whites of the three eggs
• two ounces of fine slices of stewed pineapple

Method

1. 1

   Boil milk with butter, add flour and stir for two minutes.

2. 2

   Remove from heat, add egg yolks and sugar, then cold milk.

3. 3

   Beat egg whites and mix in.

4. 4

   Layer preparation and pineapple in a buttered mold, steam for one hour.

5. 5

   Unmold and serve with sauce au Kirsch.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 273. The excerpt below is the record exactly as published.

Pineapple Pudding a la Richelieu. — Boil in a saucepan two gills of milk, adding two ounces of fresh butter ; let melt well. Have half a pound of flour and the spatula ready. Drop the. flour in, and stir immediately \vith the spatula as briskly as possible for two minutes ; remove from off the fire, add three egg yolks, and stir again vigorously for two minutes more, drop in three ounces of powdered sugar, continue stirring for one minute, then pour in a gill of cold milk, mixing well. Beat to a stiff froth the whites of the three eggs, and add them gradually to the preparation, mixing slowly for two minutes. Butter and sugar a mold holding three pints ; put a layer of the preparation half an inch thick at the bottom, cover with two ounces of fine slices of stewed pine- apple

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