Iced Souffle with Maraschino

Ingredients

• Half a pint of clarified Syrup
• The Yolks of six Eggs
• One Egg
• One tablespoonful of Maraschino

Method

1. 1

   Break the eggs into a basin and whisk well, then add the syrup and Maraschino.

2. 2

   Pour into an egg bowl previously warmed, and whip over hot water until it resembles sponge cake mixture.

3. 3

   Put a stiff band of paper round a souffle mould, and pour the mixture in, filling the mould about one inch above the paper, then place the mould in a tin box with a tight-fitting lid, and immerse the box in pounded ice mixed with salt, and allow it to remain for about three hours.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 73. The excerpt below is the record exactly as published.

Iced Souffle with Maraschino. Ingredients. Half a pint of clarified Syrup. The Yolks of six Eggs. One Egg. One tablespoonful of Maraschino

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