Method.— Cream the yolks of 3 eggs with i| oz. castor
sugar together for 10 minutes ) mix 1 dessertspoonful of flout
to ig teaspoonfuls of Plasmon ; stir this lightly in, also the
whites whipped to a stiff froth ) pour into a buttered omelet
43
pan, cook over the fire for i minute, and bake in a moderately
hot oven from S to io minutes; turn on to a sugared paper.
Mix together i dessertspoonful of jam with i teaspoonful
of Plasmon ; put this in the middle of the omelet, and fold
over.
86. STEAMED SOUFFLE. — Ingredients: i oz butter;
i oz flour ; i gill Plasmon stock; 3 eggs ; sugar and flavouring.
Method. — Melt 1 oz. butter in a saucepan ; mix in 1 oz.
flour, then add 1 gill Plasmon stock, also a little sugar and
flavouring, and stir it until it boils. Remove from the fire,
beat in the yolks of 3 eggs, whip the whites of the eggs to a
stiff froth ; stir this lightly in. Pour the mixture into a well-
greased plain mould with high sides, and steam very slowly for
about half an hour. To serve, turn on to a dish and pour
round it a custard sauce.
87. LEMON SOUFFLE (Cold). — Ingredients : 10 tea-
spoonfuls Plasmon ; 1 pint warm water✪ Mafeking Pudding ; 1 lemon , juice and
rind ; 3 oz. castor sugar ; 3 eggs ; | oz. gelatine.
Method. — Dissolve the Plasmon in the water, boil 4
minutes, add the gelatine. When slightly cool stir in the yolks
of eggs ; cook the eggs and add the sugar, also the lemon rind,
grated, and the juice strained. Tie a thick band of paper
round a fancy charlotte mould (the paper should stand about
two inches above the edge of the mould). Beat the whites of
the eggs stiffly, and when the custard mixture is cool stir them
in; beat the mixture with a whisk until it is almost set ; fill in
the prepared mould to the top of the paper. Let the mixture
set — it will take about 1 hour ; remove the paper and serve on
a folded serviette. The gelatine may be omitted if the souffle
is preferred rather soft.
88. COLD CHOCOLATE SOUFFLE. — Ingredients :
Yolks of 8 eggs ; \ oz. castor sugar ; 3 oz. Plasmon chocolate ;
1 gill milk; | pint cream ; \ lb. Fre7ich almo?id rock ; whites
of a, eggs ; 2 teaspoo?ifuls Plasmon ; vanilla ; chopped pistachios ;
\ oz. gelatine✪ COLD CHOCOLATE SOUFFLE.
Method. — Pound the almond rock, melt chocolate in the
milk, then dissolve the Plasmon in it ; boil for 2 minutes and
44
set aside to cool ; whip the cream, whip the whites of eggs
stiffly, whisk yolks and sugar in a basin over hot water until
very thick ; when cool add the vanilla flavouring, stir in the
chocolate, almond rock, gelatine dissolved in a little water,
cream, and lastly the whipped whites. Pour the mixture into
a souffle case with band of paper tied round it, sprinkle the
pistachios on the top. This souffle can be frozen • in that case
leave out the gelatine.
89. PLASMON MARZIPAN. — Ingredients : io oz.
ground almonds ; white of i egg; | lb. lump sugar ; h gill
water ; 2 teaspoonfuls Plasmon ; a little vanilla ; some colour-
ing ; and a?igelica and icing sugar for garnishing✪ PLASMON MARZIPAN.
Page 20 · 6 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Method.— Cream the yolks of 3 eggs with i| oz. castor sugar together for 10 minutes ) mix 1 dessertspoonful of flour to 1½ teaspoonfuls of Plasmon ; stir this lightly in, also the whites whipped to a stiff froth ) pour into a buttered omelet
pan, cook over the fire for i minute, and bake in a moderately hot oven from 8 to 10 minutes; turn on to a sugared paper. Mix together i dessertspoonful of jam with i teaspoonful of Plasmon ; put this in the middle of the omelet, and fold over.
86. STEAMED SOUFFLE. — Ingredients: i oz butter; i oz flour ; i gill Plasmon stock; 3 eggs ; sugar and flavouring.
Method. — Melt 1 oz. butter in a saucepan ; mix in 1 oz. flour, then add 1 gill Plasmon stock, also a little sugar and flavouring, and stir it until it boils. Remove from the fire, beat in the yolks of 3 eggs, whip the whites of the eggs to a stiff froth ; stir this lightly in. Pour the mixture into a wellgreased plain mould with high sides, and steam very slowly for about half an hour. To serve, turn on to a dish and pour round it a custard sauce.
87. LEMON SOUFFLE (Cold). — Ingredients : 10 teaspoonfuls Plasmon ; 1 pint warm water ; 1 lemon , juice and rind ; 3 oz. castor sugar ; 3 eggs ; | oz. gelatine.
Method. — Dissolve the Plasmon in the water, boil 4 minutes, add the gelatine. When slightly cool stir in the yolks of eggs ; cook the eggs and add the sugar, also the lemon rind, grated, and the juice strained. Tie a thick band of paper round a fancy charlotte mould (the paper should stand about two inches above the edge of the mould). Beat the whites of the eggs stiffly, and when the custard mixture is cool stir them in; beat the mixture with a whisk until it is almost set ; fill in the prepared mould to the top of the paper. Let the mixture set — it will take about 1 hour ; remove the paper and serve on a folded serviette. The gelatine may be omitted if the souffle is preferred rather soft.
88. COLD CHOCOLATE SOUFFLE. — Ingredients :
Yolks of 8 eggs ; \ oz. castor sugar ; 3 oz. Plasmon chocolate ; 1 gill milk; | pint cream ; \ lb. Fre7ich almo?id rock ; whites of a, eggs ; 2 teaspoo?ifuls Plasmon ; vanilla ; chopped pistachios ; \ oz. gelatine.
Method. — Pound the almond rock, melt chocolate in the milk, then dissolve the Plasmon in it ; boil for 2 minutes and
set aside to cool ; whip the cream, whip the whites of eggs stiffly, whisk yolks and sugar in a basin over hot water until very thick ; when cool add the vanilla flavouring, stir in the chocolate, almond rock, gelatine dissolved in a little water, cream, and lastly the whipped whites. Pour the mixture into a souffle case with band of paper tied round it, sprinkle the pistachios on the top. This souffle can be frozen • in that case leave out the gelatine.
89. PLASMON MARZIPAN. — Ingredients : io oz.
ground almonds ; white of i egg; | lb. lump sugar ; h gill water ; 2 teaspoonfuls Plasmon ; a little vanilla ; some colouring ; and a?igelica and icing sugar for garnishing.
Records on this page
Mafeking PuddingLemon Souffle (Cold)Steamed SouffleLEMON SOUFFLE (Cold)COLD CHOCOLATE SOUFFLEPLASMON MARZIPAN