Pineapple Snow

Neige a l’Ananas

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pineapple
  • A Pint of Cream
  • The Whites of Four Eggs
  • ½ Cupful of Powdered White Sugar
  • A Tablespoonful of Sherry


Pare the pineapple and grate it. Beat the whites of the eggs until foamy, and add by degrees the sifted sugar. Add one tablespoonful of Sherry. Stir the Whipped Cream, which must be very cold from standing on ice, and when all is very stiff beat in the Pineapple, pulp and juice, adding as much as the Cream and the meringue will hold without becoming too soft. Place in glasses and serve very cold. This is a delightful summer dessert.