Iced Souffle au Cafe

Ingredients

• One pint of clarified syrup
• the yolks of twelve eggs
• two whole eggs
• a large wineglassful of essence of coffee

Method

1. 1

   Mix all the ingredients in a large earthen basin.

2. 2

   Pour the preparation into an egg-bowl that has been warmed with hot water.

3. 3

   Whisk the souffle briskly until it resembles a firm sponge-cake batter.

4. 4

   Fill a souffle dish lining with the whisked preparation to an inch or two above the rim.

5. 5

   Place in a circular tin box with a tight-fitting lid, immersed in pounded ice mixed with salt and half a pound of saltpetre for about three hours.

6. 6

   Before serving, remove the band of paper and sprinkle with macaroni powder or grated chocolate.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 60. The excerpt below is the record exactly as published.

iced souffle au cafe. This is made as follows : — One pint of clarified syrup, the yolks of twelve eggs, two whole eggs, and a large wineglassful of essence of coffee

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