Ingredients: One pint of milk, four ounces butter, five ounces flour, five ounces powdered white sugar, five eggs, and a small tin of preserved pineapple. Into a stewpan put one pint of milk and four ounces butter; allow it to boil, then stir in the flour, and mix into a smooth compact paste; let the paste get nearly cold, crush the pineapple with five ounces sugar in the mortar, then stir it in the paste, add the yolks of five eggs, and well mix them in with a wooden spoon; whisk up the five whites to a firm snow, and stir lightly in the paste mixture; turn in a well-buttered souffle-basin, place a band of paper round it, and bake in a good oven one hour. When required for table, take off the paper band, put a folded napkin round it, and send to table immediately.