Frozen Chocolate Souffle

Ingredients

• 2 egg yolks
• 1 teaspoon salt
• rind and juice of 1 lemon
• 2 egg whites
• 4 tablespoons sherry wine
• 2 ounces Lowney's Premium Chocolate
• J cup sugar
• 1 cup cream

Method

1. 1

   Cook first five ingredients until mixture thickens; add beaten whites, chocolate, and cream beaten until thick.

2. 2

   Pour into serving dish, and pack in equal parts of ice and salt.

3. 3

   Let stand three hours.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 111. The excerpt below is the record exactly as published.

ounces Lowney's Premium. Chocolate 1 tablespoon vanilla 4 cups cream ^ teaspoon salt f cup sugar 1^ cups finely chopped figs Melt chocolate, add sugar and one half cup cream, cook until smooth, add remaining ingredients, and freeze, stir- ring occasionally while freezing to keep figs from settling to the bottom. Note. — If figs are soaked in wine, the flavor of the cream is much better, and there is less liability of the figs being lumpy. 282 lowney's cook book Chocolate Philadelphia Ice Cream 2 ounces Lowney's Premium 1 cup sugar Chocolate, or 4 cups light cream J cup Lowney's Cocoa i teaspoon salt J cup hot water 1 teaspoon vanilla Melt chocolate, add remaining ingredients, and freeze. Chocolate Junket Ice Cream 4 squares Lowney's Premium 1 junket tablet Chocolate 1 tablespoon cold water 2 cups cream 1 tablespoon vanilla 3 cups milk IJ cups sugar Scald milk ; add melted chocolate and sugar ; cook three minutes ; cool. When lukewarm, add junket tablet which has been dissolved in cold water. Add cream and freeze. Two squares of chocolate give a very delicately flavored cream. Cocoa Frappe 4 cups milk J tablespoon arrowroot 3 squares Lowney's Premium 1 teaspoon vanilla Chocolate, or 1 tablespoon sherry wine ^ cup Lowney's Cocoa ^ teaspoon salt ^ cup sugar 1 inch stick cinnamon Mix chocolate, cinnamon, sugar, salt, cornstarch; add milk ; cook ten minutes ; add vanilla, sherry, and freeze. Serve in frappe glasses, and garnish with cream flavored and beaten, and candied cherries. Three cups of milk and one cup strong coffee may be used instead of all milk. See colored illustration, Plate XII, page 251. Chocolate Ice Cream 4 cups cream 4 ounces Lowney's Premium 6 egg yolks Chocolate 1^ cups sugar I teaspoon salt 1 teaspoon vanilla FROZEN DISHES 283 Scald one cup of cream ; add to melted chocolate and cook three minutes, or until mixture is smooth and glossy ; add sugar, salt, vanilla, and the remaining three cups of cream which has been beaten stiff. When well blended, add beaten yolks of eggs. Freeze. Chocolate Ice Cream No. 2 2 ounces Lowney's Premium 2 eggs Chocolate ^ cup flour 2 tablespoons sugar 2 cups milk 2 tablespoons hot water 1 cup sugar 1 pint cream \ teaspoon salt Beat eggs ; add flour, one cup sugar, and milk ; cook in double boiler twenty minutes. Melt chocolate ; add sugar, boiling water ; cook until glossy, then add to Qgg mixture ; cool ; add cream, salt, and freeze. French Ice Cream 2 cups milk 4 to 6 egg yolks 2 cups cream " 1 tablespoon vanilla 1 cup sugar \ teaspoon salt Make a soft custard of milk, sugar and yolks of eggs. When cool, add cream whipped, salt and flavoring. Freeze. Philadelphia Ice Cream 4 cups light cream 1 cup sugar 3 cups heavy cream and one cup 1 tablespoon flavoring milk \ teaspoon salt Mix the ingredients and freeze without cooking. Brown Bread Ice Cream Add to French Ice Cream one cup brown bread crumbs dried. Freeze. Banana Ice Cream Add the pulp of four bananas and two tablespoons lemon juice to Philadelphia Ice Cream. Freeze. 284 LOWNEY^S COOK BOOK Cocoa Ice Cream 2 cups milk 2 cups cream, or 1 cup sugar 2 cups milk and 1 tablespoon cornstarch 2 tablespoons butter or arrowroot i to ^ cup Lowney's Cocoa 4 egg yolks 1 teaspoon vanilla I teas230on salt Mix cocoa, sugar, and cornstarch or arrowroot ; add scalded milk, and cook twenty minutes in double boiler. Beat eggs ; add cream, or milk and butter ; pour on to this mixture, cornstarch mixture. Add vanilla and freeze. One clip raspberry juice added just before freezing gives a pleasant variety. See colored illustration, Plate XVII, opposite. Chocolate Mousse 3 ounces Lowney's Premium ^ cup cold water Chocolate 1 teaspoon vanilla IJ cups sugar I teaspoon salt 1 cup thin cream whip from 3 cups cream 1 tablespoon granulated gelatine Melt chocolate ; add sugar and one cup cream ; boil one minute. Mix gelatine with cold water, add to boiling mixture ; when cool, add flavoring, salt and whip from cream. Pour into mold, pack in equal parts of ice and salt, let stand four hours. See colored illustration, Plate XVIII, opposite. Frozen Chocolate 4 squares Lowney's Premium 1 cup boiling water Chocolate 3 cups scalded milk I cup sugar ^ teaspoon vanilla I teaspoon salt Melt chocolate ; add sugar, salt and boiling water ; cook five minutes; add scalded milk and flavoring; when cool, freeze. Serve with cream sweetened and flavored, either plain or whipped. ..A ^•^pysw^g^ COCOA ICE CREAM Plate XVII. For Recipe see page 2S4 CHOCOLATE MOUSSE Plate XVI TI. For Recipe see page 284 FROZEN CHOCOLATE SOUFFLE Plate XIX. For Recipe see page 285 VANILLA ICE CREAM WITH CHOCOLATE SAUCE Plate XX. For Recipe see pages 234 and 285 FROZEN DISHES 285 Frozen Chocolate Souffle 2 egg yolks I teaspoon salt rind and juice of 1 lemon 2 egg whites 4 tablespoons sherry wine 2 ounces Lowney's Premium J cup sugar Chocolate, melted I cup cream

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