Pineapple Souffle

Ingredients

• 1 1/2 tablespoons Crisco
• 1 tablespoon flour
• 1 cup canned grated pineapple
• juice from pineapple
• little salt
• 1 tablespoon lemon juice
• 3 beaten egg yolks
• 2 tablespoons creamed Crisco
• 4 tablespoons sugar
• 2 tablespoons orange juice
• 1 teaspoon lemon juice
• 1/2 cup whipped cream

Method

1. 1

   Cream Crisco and flour, add pineapple and juice, cook for 5 minutes.

2. 2

   Remove from heat, add salt, lemon juice, and egg yolks.

3. 3

   Bake in a greased dish for 20 minutes.

4. 4

   For sauce, cook creamed Crisco, add egg yolks one at a time, beat, then add sugar, orange juice, lemon juice, and whipped cream.

5. 5

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 140. The excerpt below is the record exactly as published.

2 tablespoons Crisco, 1 teaspoon each cinnamon, ginger, cloves, and nut- meg, 1 cup currants, 1 cup molasses, 1 egg well beaten, 1 cup milk, 2 tea- spoons soda dissolved in 1 tablespoon hot water. Pour in Criscoed mold, cover with Criscoed paper and steam 3 hours. Turn out and serve with milk, A Calendar of Dinners November 27 Steak en Casserole Sweet Potato Croquettes Botled Cauliflower Pear andGrape Salad Cheese Fritters *Pineapple Souffle Coffee * Pineapple Souffe—Cream 1% table- spoons each Crisco and flour, add 1 cup canned grated pineapple and juice. Cook 5 minutes, remove from fire, add little salt, 1 table- spoon lemon juice, and 3 beaten egg yolks. Bake in Criscoed dish 20 minutes. Serve with following sauce: Cook 2 tablespoons creamed Crisco in double boiler, add 2 yolks of egg, 1 at a time, beat, and add 4 tablespoons sugar, 2 tablespoons orange juice, 1 teaspoon lemon juice, ae % cup whipped cream. Serve ot. November 28 Mock Bisque Soup Mutton Haricot String Beans Fried Parsnips Lettuce and Pepper Salad *Apples with Red Currant Jelly Coffee *Apples with Red Currant Jelly—6 cooking apples, 4 tablespoons flour

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