Almond Souffle a la Honey-comb

Ingredients

• two cups water
• four tablespoons brandy
• half cup sugar
• one tablespoon butter
• one tablespoon flour
• six tablespoons dissolved Cox’s gelatine
• one and a half cups milk
• three eggs

Method

1. 1

   Cook macaroni in water, brandy, and lemon juice.

2. 2

   Glaze a ring mould with lemon aspic, decorate with macaroni, and fill with the prepared filling.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 511. The excerpt below is the record exactly as published.

Almond Souffle a la Honey-comb Amandes soufdees a la Rayon de Miel Cook macaroni in two cups water, four tablespoons brandy, lemon juice, and the rind, about twenty-five minutes; then add half cup sugar, color with the orange coloring, cut in thin slices. Glaze a ring mould with lemon aspic, decorate with the macaroni in honey-comb style, glaze again; fill. Filling. One and a half cups milk, four tablespoons sugar, three eggs, one tablespoon butter, one tablespoon brandy, sherry, or vanilla, two tablespoons almond paste, one tablespoon flour, six tablespoons dissolved Cox’s gelatine

Cook this with the app: pantry check, scaling, and the assistant.