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Dessert

Pineapple Bisque

A frozen dessert made with sugar, whipped cream, eggs, pineapple, currant juice, served in sherbet glasses and garnished with grapes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Pineapple Bisque

Ingredients

Directions

Make the mixture

  1. Beat the yolks of four eggs with one cup of pulverized sugar.

  2. Add one pint of whipped cream and stir well until very light.

  3. Then add one small can of shredded pineapple.

  4. Mix well with a small glass of canned currant juice.

Freeze and serve

  1. Freeze and serve in sherbet glasses.

  2. Garnish top of each glass with halved grapes.

Nutrition, whole recipe (rough)

260Calories
8 gProtein
11 gFat
36 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Pineapple1 cup chunks (165g)82
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + pineappletop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + pineappletop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks thicken and enrich the base, giving body and a custard-like richness.
Whipped cream
Trapped air keeps the mixture light and smooth after freezing.
Sugar
Sweetens the base and keeps the frozen texture softer.
Shredded pineapple
Adds fruit flavor and gentle acidity.
Currant juice (in the method)
Adds tart fruit flavor and extra liquid to the mixture.

The step that matters

Stir the cream until very light. Whipped cream holds air that gives the bisque its lightness. Overbeating or stirring too hard after adding the cream can deflate it and make the frozen texture dense.

Swap the pineapple

How well each one fits the dish's main ingredients (sugar, cream, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, cream, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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