Recipe: French Pineapple Bisque

Beat the yolks of 4 EGGS with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then add 1 small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let freeze and serve in small glasses.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)