Creme Souffle Wiesbaden

Ingredients

• the yolks of five eggs
• the grated rind of one lemon
• two and a half ounces of butter
• eight leaves of gelatine
• a pint of whipped cream

Method

1. 1

   Stir yolks, lemon rind, butter, and sugar over heat until thick.

2. 2

   Dissolve gelatine and let stand until nearly set.

3. 3

   Add whipped cream and beaten egg whites, pour into a souffle case, and when set, strew with crumbs and nuts.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 44. The excerpt below is the record exactly as published.

CREME SOUFFLE WIESBADEN STIR over the fire till thick the yolks of five eggs, the grated rind of one lemon, two and a half ounces of butter, castor sugar. Dissolve eight leaves of gela- tine and let stand till nearly set. Then add a pint of whipped cream

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