Pineapple Souffle

Ingredients

• a cup or more of grated pineapple
• three-quarters of a cup of sugar
• the juice of half a lemon
• the whites of five eggs
• one-fourth of a teaspoonful of cream of Tartar
• a two-quart mold, buttered and dredged with sugar

Method

1. 1

   Cook pineapple with sugar and lemon juice until thick.

2. 2

   Beat egg whites with cream of tartar until dry, then gradually mix in the cold pineapple.

3. 3

   Pour into a buttered and sugared mold, set in boiling water, and cook for about 30 minutes.

4. 4

   Serve with cream and sugar or boiled custard.

As published

This recipe was extracted from Kirmess cook book (1907), page 159. The excerpt below is the record exactly as published.

PINEAPPLE SOUFFLE. Miss Hellerman. Cook a cup or more of grated pineapple with three- quarters of a cup of sugar and the juice of half a lemon until well reduced and thick. Beat the whites of five eggs with one-fourth of a teaspoonful of cream of Tar- tar until dry, then gradually beat in the cold pineapple mixture. Turn into a two-quart mold, buttered and dredged with sugar

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