Pineapple Souffle

Ingredients

• half box of gelatine
• cup cold water
• one cup sugar
• the juice of one lemon
• one can of grated pineapple
• the beaten whites of three eggs

Method

1. 1

   Cover gelatine with cold water, dissolve, and heat until liquid.

2. 2

   Add beaten egg whites, sugar, lemon juice, and grated pineapple.

3. 3

   Chill until cold and firm.

4. 4

   Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 138. The excerpt below is the record exactly as published.

Pineapple Souffle.— Cover half box of gelatine with cold water, and when dissolved place on the fire till it is a liquid; add beaten whites of three eggs, one cup sugar, the .juice of 240 HOW WE COOK IN TENNESSEE. one lemon and one can of grated pineapple ; place in ice until cold and firm. Serve with whipped cream. Pineapple Souffle. — Soak one ounce gelatine in cup cold water one hour; then pour juice from one can pineapple, one cup sugar, juice of one orange ; put on stove and let come to boiling- point, then set off and when cool add minced pineapple; whip one pint cream and fold into mixture ; j)Our into a mold and set in ice box. When ready to serve turn out and surround with grated pineapple. Use cherries on top. Orange Cups. — An orange for each person, cut off the top, lay aside to use again; scoop out all the pulp, and take equal parts grated pineapple, grape fruit, malaga grapes (seeded and cut) ; sweeten to taste and pour over all a little sherry wine or maraschino. Refill oranges, put on top of each and keep on ice until ready to serve. Place on very small plates and gar- nish with a wreath of smilax. A first course for breakfast. — Mrs. Reese Lillard. Orange Baskets. — Select pretty oranges, cut them in basket shapes, leaving the handle and tie each with narrow ribbon; fill them with mixed orange, pineapple and malaga grapes; sweeten to taste and add a teaspoon sherry to each basket. Serve on a fancy plate ; garnish with smilax, with a small spoon on each plate. Orange Jelly. — Take as many oranges as people; cut off tops of oranges and remove all pulp. Take half box of gelatine soaked in half a cupful of cold water; one cup of boiling water; the juice of one lemon

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