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Pineapple Soufflé, Frozen

Name: Pineapple Soufflé, Frozen
Yield: 4 servings
Ingredients: one large or two small pineapples; one pint of pure juice; one pint of v. ater; six eggs; I lb. of sugar

From Harper's cook book encyclopædia, 1902

Serves 4

Richer than sherbet and lighter than ice-cream.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

547Calories

9 gProtein

114 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories547 kcal

Protein9.5 g

Carbohydrates114 g

Fiber0.1 g

Sugars114 g

Total Fat7.5 g

Saturated Fat2.3 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol279 mg

Sodium111 mg

Potassium114 mg

Calcium47 mg

Iron1.4 mg

Magnesium11 mg

Phosphorus149 mg

Zinc1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.5 mcg

Vitamin C3 mg

Vitamin A120 mcg

Vitamin E0.8 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate36 mcg

Choline221 mg

Caffeine0 mg

Water181 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 398. The excerpt below is the record exactly as published.

Pineapple Souffle, Frozen. — Peel and chop into bits one large or two small pineapples, fully ripe. Lay the pulp in a deep dish, and sprinkle each layer with sugar ; then set aside for several hours. Mash and strain the fruit pulp till you have one pint of pure juice. Put it and one pint of v. ater in a double boiler, and add six eggs, well beaten, with I lb. of sugar

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