Pineapple Souffle

Ingredients

• a quarter-pound of potato flour
• a quarter-pound of butter
• three ounces of powdered sugar
• a quarter-pound of pineapple chunks
• half a pint of milk
• half a pint of cream
• the yolks of six eggs

Method

1. 1

   Warm the potato flour, butter, powdered sugar, and pineapple on the stove, stirring until smooth.

2. 2

   Add milk and cream.

3. 3

   Mix in the yolks of the eggs one by one.

4. 4

   Beat the whites to a stiff froth and fold in.

5. 5

   Fill the souffle-case with this mixture and bake for about twenty minutes.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 63. The excerpt below is the record exactly as published.

Pineapple Souffle Take a quarter-pound of potato flour, a quarter- pound of butter, three ounces of powdered sugar, a quarter-pound of pineapple chunks ; warm this mixture on the stove, stirring till quite smooth, then add half a pint of milk and half a pint of cream. Take the yolks of six eggs

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