Pineapple Souffle Frozen
From 365 desserts, 1900
From 'Table Talk.'
Presented as published in 1900. 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
1225Calories
38 gProtein
209 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1225 kcal
Protein38 g
Carbohydrates209 g
Fiber0.3 g
Sugars204 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium434 mg
Potassium521 mg
Calcium180 mg
Iron5.4 mg
Magnesium44 mg
Phosphorus602 mg
Zinc4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C39 mg
Vitamin A480 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate161 mcg
Choline887 mg
Caffeine0 mg
Water439 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 33. The excerpt below is the record exactly as published.
Pineapple Souffle Frozen. Separate 6 eggs ; beat the yolks until creamy. Pare and grate 2 medium pineap- ples ; the pulp must measure 1 pt. Add to this the juice of 1 lemon and 1 It), of granu- lated sugar ; stir until the sugar is thoroughly dissolved. Cover ^ box of gelatine with )/, cup of cold water and allow it to soak while the pineapple is being prepared ; add the beaten yolks to the pineapple ; mix care- fully. Put the gelatine over a kettle of hot water and when thoroughly dissolved, add it to the pineapple. Turn the pineapple into a tin basin and stand this in a pan of cracked ice ; stir carefully until the mixture begins to thicken ; then add hastily 1 pt. of cream
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