Iced Souffle Mixture No. 1

Ingredients

• equal quantity of Italian meringue mixture
• puree of fruit
• whipped cream

Method

1. 1

   Combine equal parts of Italian meringue mixture, fruit puree, and whipped cream.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 177. The excerpt below is the record exactly as published.

whipped cream and flavour required ; placed in moulds as stated above, and packed in ice. No. 2 Mixture. — 41b. of Italian meringue mixture and twelve yolks of eggs, beaten in bainmarie till creamy, stired till cold, and add one pint of whipped cream and flavour required. Benedictine — With Benedictine flavour and straw- berry pulp. Brissard — With praline and anisette flavour. Carmen — Strawberry pulp, coffee, vanilla (three colours). Comtesse- — Two colours, coffee and vanilla. Comtesse Marie — Strawberry and vanilla. Comtesse Tosca — Vanilla and coffee. Fedora — Peach puree and noyau. Lilly — With pomegranate, and lily of the valley piped in cream over. Marie Louise — Vanilla, strawberry and orange. Pernot — With absinthe to flavour. Sarah — With puree of strawberries. 470 The New Practical Cookery Guide. Souffles Graces (Iced Souffle). The iced souffle mixture is done in special cases of China paper, etc., and placed in an ice case, well packed with crushed ice and salt. No. 1 Mixture for Fruit Iced Souffle. — Use equal quantity of Italian meringue mixture, puree of fruit

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