vegetarianpescatariannut-freefish-freeshellfish-free
Cherry Souffle
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 291. The excerpt below is the record exactly as published.
4oz. of butter and beat it until . creamy ; then mix in six well- beaten eggs, 4oz. of sugar, and a small quantity of powdered cinnamon. Mix all the ingredients together with 1 Jib. of black Cherries. Butter a souffle-mould, and dust in some grated breadcrumbs, shaking out the superfluous crumbs. Pour the mixture into the mould, cover it with a sheet of buttered paper, and bake in a moderate oven. When cooked, turn the souffle out of the mould on to a hot dish, and serve it immediately. (2) Trim the crusts off two French rolls, put the crumb in a basin and soak in milk. Blanch 4oz. of almonds and pound them in a mortar. Warm 4oz. of butter and beat it until creamy with Goz. of sugar ; then beat in gradually the yolks of six eggs. Mix all the above ingredients together with the grated peel of half a lemon and a small quantity of powdered cinnamon. Beat the whites of the eggs to a stiff froth and mix them with the other ingredients. Pick off the stalks of about lib. of Cherries, and stir them into the mixture. Butter a souffle-mould, strew in grated breadcrumbs, then shake out all those that do not adhere to the butter, pour in' the mixture, and bake it in a moderate oven. When cooked, turn the souffle on to a hot dish, sift caster sugar over, and serve at once. Cherry Souffle
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