Poudiny Souffle d l’ Ananas

Ingredients

• 1/2 lb. fresh or preserved pine-apple
• 1/2 pint milk
• 2 inches vanilla pod
• 4 oz. butter
• 3 eggs
• 4 oz. caster sugar
• 4 oz. Vienna flour
• angelica for garnish

Method

1. 1

   Put the milk and vanilla pod in a stewpan on the fire, boil up and let it infuse on the side of the fire or in the bain-marie for about half an hour.

2. 2

   Melt the butter in another stewpan, stir in the flour, cook a little; strain the milk into this and work it vigorously over the fire until the flour is thoroughly cooked.

3. 3

   Remove from the fire, add the sugar and a handful of cut pineapple, stir, and let cool a little.

4. 4

   Next stir in the yolks of three eggs, one at a time.

5. 5

   Butter a plain charlotte mould, decorate the bottom with slices of pineapple and angelica, stamped out with a plain round cutter.

6. 6

   Add the whites of eggs, previously whipped to a stiff froth, to the mixture; pour it into the mould, cover with a buttered paper, and steam for about half an hour.

7. 7

   Remove the paper, turn out on a hot dish, garnish tastefully with a few fancifully cut slices of pineapple, and serve with a sweet sauce or syrup.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 439. The excerpt below is the record exactly as published.

Poudiny Souffle d l’ Ananas. — \ lb. fresh or pre- served pine-apple, \ pint milk, 2 inches vanilla pod, 4 oz. butter, 3 eggs, 4 oz. caster sugar, 4 oz. Vienna flour, angelica for garnish

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