Custard Souffle
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 19. The excerpt below is the record exactly as published.
two tablespoons sugar, whites of three eggs, mix cornstarch with a little of the cold milk, add to the hot milk, add sugar and a pinch of salt, let it boil until it thickens, then tlu* beaten whites and half a can of pineapples put in a mould, when cold serve with cream, or sauce. ORANGE CUSTARD. Take the juice of six large oranges, and put over a slow tire adding sugar to taste. When sugar is dissolved remove from tire, and when nearly cold add the beaten yolks of six eggs, and a pint of milk that has previously been boiled, put on tire and stir till it thickens. To serve, place in glasses and add the whites of the eggs, whicli have been* well beaten with sugar. CUSTARDS AND DESERTS. CHOCOLATE CUSTARD. Scald one pint of milk, add three eggs, three tablespoons sugar, a little salt, a little vanilla, and one square of choco¬ late melted. Cook in a double boiler until thick like cream. CUSTARD SOUFLA. Rub two scant tablespoons butter to a cream, add two scant tablespoons Hour, pour over this gradually one cup hot milk, and cook eight minutes in a double boiler stirring often. Heat yolks of four eggs
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