Pineapple Souffle

Ingredients

• Melt two ounces of butter
• three ounces of fine flour
• half a pint of milk
• three ounces of pineapple cut very small
• the same quantity of sugar
• three yolks of eggs
• the whites beaten to a stiff froth

Method

1. 1

   Melt butter, mix with flour and milk, and boil until it clings to the spoon.

2. 2

   Add pineapple and sugar, then yolks of eggs one by one, and finally fold in beaten egg whites.

3. 3

   Pour into a souffle mould and steam for one hour.

4. 4

   Serve with a sauce made of reduced pineapple syrup, sugar, and maraschino.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.

Pineapple Souffle. Melt two ounces of butter in a stewpan, and put in three ounces of fine flour mixed with half a pint of milk, and boil it till the mixture clings to the spoon ; now have ready three ounces of pine- apple cut very small, and the same quantity of sugar, and put in with the cooked mixture ; add one by one three yolks of eggs, and then the whites beaten to a stiff froth

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