Orange Soufflee. — 2 oz. flour, 2 eggs, I oz. butter, 1 orange,
3 pint milk, 1 oz. castor sugar. Beat the yolks of the eggs and
mix in the orange juice and the grated rind and sugar. Mix the
milk, butter, and flour in a saucepan, and stir over the fire till
thick ; when this is nearly cold add to it the other ingredients,
and lastly add the whites of the eggs beaten to a stiff froth. Turn
SWEETS.
”3
the mixture into a deep cake tin, and bake about half an hour.
Serve in the tin, and pin a serviette round it. Serve foam sauce
in a tureen. It must be served at once or it will fall.
Foam Sauce. — i wineglass of sherry, yolk of i egg, grated
rind of an orange, l oz. castor sugar. Beat these ingredients in a
hot basin set over a saucepan of boiling water till they are frothy.
Pancakes.— The batter for these should be made some hours
before it is wanted for use. It should be quite smooth, and of
the consistency of thick custard. The proportions are one
tablespoon of flour, and a quarter of a pint of milk to each egg.
The whites and yolks of the eggs should be whisked separately,
then add them to the flour, and when it is quite smooth add the
milk or cream. Have a clear fire, and a small, clean frying-pan
with some boiling lard in it. Pour in enough of the batter to
cover the pan thinly. The edges of the pancake should be kept
free from the pan with a knife, and the pan must be shaken lightly
to prevent sticking. When the batter is set and nicely brown, the
pan should be taken hold of at the end of the handle and lightly
jerked upwards so as to turn the pancake completely over ; brown
on the other side and serve with cut lemons.
Pommes a la Dauphine. — Peel and take out the core from
2 lbs. of apples, taking care to keep them whole, put them into a
stew-pan, buttered at the bottom, add a very little water, a piece
of cinnamon, a tablespoon of brandy, and 2 oz. sugar ; put the
stew-pan on a gentle fire to keep the apples whole ; when done
take them off the fire and place them in a mould or deep dish,
the contents should rise rather above the level of it ; put into
each apple a spoonful of apricot or any other jam, and a small
piece of candied lemon. Powder three or four macaroons and
sprinkle them on the apples, and pour whipped cream flavoured
with vanilla over them. This sweet is particularly good when it
is iced.
Possets. — i pint cream, the grated rind and juice of i lemon.
Whip the cream and lemon together till they thicken, then add
8
U4
SWEETS.
3 a wineglass of sherry and £ a wineglass of brandy, add sugar
and nutmeg to taste. Sufficient for eight jelly-glasses.
General Remarks on making Pastry.— Pastry must be
made in a cool place, and with a light hand. The oven must be
very hot when the pastry is first put in. Short pastry is the most
digestible kind, and will keep well for a week in a tin. Puff paste
is much better eaten on the day or the day after it is made. ✪ Orange Soufflee
Page 76 · 5 recipe records on this page
Presented as published in 1901. 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
Orange Soufflee. — 2 oz. flour, 2 eggs, I oz. butter, 1 orange, 3 pint milk, 1 oz. castor sugar. Beat the yolks of the eggs and mix in the orange juice and the grated rind and sugar. Mix the milk, butter, and flour in a saucepan, and stir over the fire till thick ; when this is nearly cold add to it the other ingredients, and lastly add the whites of the eggs beaten to a stiff froth. Turn
”3
the mixture into a deep cake tin, and bake about half an hour. Serve in the tin, and pin a serviette round it. Serve foam sauce in a tureen. It must be served at once or it will fall.
Foam Sauce. — i wineglass of sherry, yolk of i egg, grated rind of an orange, l oz. castor sugar. Beat these ingredients in a hot basin set over a saucepan of boiling water till they are frothy.
Pancakes.— The batter for these should be made some hours before it is wanted for use. It should be quite smooth, and of the consistency of thick custard. The proportions are one tablespoon of flour, and a quarter of a pint of milk to each egg. The whites and yolks of the eggs should be whisked separately, then add them to the flour, and when it is quite smooth add the milk or cream. Have a clear fire, and a small, clean frying-pan with some boiling lard in it. Pour in enough of the batter to cover the pan thinly. The edges of the pancake should be kept free from the pan with a knife, and the pan must be shaken lightly to prevent sticking. When the batter is set and nicely brown, the pan should be taken hold of at the end of the handle and lightly jerked upwards so as to turn the pancake completely over ; brown on the other side and serve with cut lemons.
Pommes a la Dauphine. — Peel and take out the core from 2 lbs. of apples, taking care to keep them whole, put them into a stew-pan, buttered at the bottom, add a very little water, a piece of cinnamon, a tablespoon of brandy, and 2 oz. sugar ; put the stew-pan on a gentle fire to keep the apples whole ; when done take them off the fire and place them in a mould or deep dish, the contents should rise rather above the level of it ; put into each apple a spoonful of apricot or any other jam, and a small piece of candied lemon. Powder three or four macaroons and sprinkle them on the apples, and pour whipped cream flavoured with vanilla over them. This sweet is particularly good when it is iced.
Possets. — i pint cream, the grated rind and juice of i lemon. Whip the cream and lemon together till they thicken, then add
U4
3 a wineglass of sherry and £ a wineglass of brandy, add sugar and nutmeg to taste. Sufficient for eight jelly-glasses.
General Remarks on making Pastry.— Pastry must be made in a cool place, and with a light hand. The oven must be very hot when the pastry is first put in. Short pastry is the most digestible kind, and will keep well for a week in a tin. Puff paste is much better eaten on the day or the day after it is made.
Records on this page
Orange SouffleeFoam SaucePancakesPommes a la DauphinePossets