Iced Soufflé

Ingredients

• Yolks of six eggs
• whites of two eggs
• one pint of milk
• two ounces of sugar
• one-half teaspoonful of grated nutmeg
• one pint of double cream

Method

1. 1

   Beat the whites and yolks of eggs together, add to these the nutmeg and sugar and, heating the milk until almost at the boiling point, pour this over the mixture, stirring all together while pouring in the milk.

2. 2

   Pour this into the saucepan in which the milk was boiled, and stir it over the fire until the eggs begin to thicken, but exercising great care that the milk does not again boil.

3. 3

   Put the custard into a bowl and allow it to stand until quite cold; then stir in one-half pint of the cream and pour into a freezer, freezing until stiff enough to be conveniently moulded.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 76. The excerpt below is the record exactly as published.

Yolks of six eggs, whites of two eggs, one, pint of milk, two ounces of sugar, one-half tea: spoonful of grated nutmeg, one pint of double cream. Beat the whites and yolks of eggs together, add to these tjie nutmeg and sugar and, heating the milk until almost at the boiling point, pour this over the mixture, stirring all together while pouring in the milk. Pour this into the saucepan in which the milk was boiled, and stir.it ovei the fire until the eggs begin to thicken, but exerci^np great care that the milk does not again boil; v Put the custard into a bowl and allow it to stand until quite cold ; then one-half pint of the cream should be stirred in and the whole be poured into a freezer and frozen until stiff enough to tie conveniently moulded. Work the frozen custard into a pint and a half souflle tin. Tie around the souffle tin a sheet of kitchen paper in such a manner as to increase the depth of the tin five or six inches. Whip the remaining cream to a stiff froth, pile this upon the Jop of the frozen custard', and setting the tin with its contents into a freezer, pile around this sufficient ice and rock salt to freeze the souffl^. This should be transferred carefully, when fiiozen, to a silver souffl^ dish, or served in the tin in which it is pre- pared, with a napkin folded around the same. VANILLA ICE CREAM. 173 ICES, CREAMS AND JELLIES. CREAMS. Strawberry Ice Cream.— One pint of milk

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