Lemon Souffle (Cold)

Ingredients

• 10 teaspoonfuls Plasmon
• 1 pint warm water
• 1 lemon, juice and rind
• 3 oz. castor sugar
• 3 eggs
• 1 os. gelatine

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 18. The excerpt below is the record exactly as published.

10 teaspoonfuls Plasmon powder; 4 teaspoonfuls castor sugar; a few drops vanilla or other flavouring essence; 6 bananas ; 4 os. Savoy biscuits ; i os. gelatine ; 1 gill Plasmon stock. Method. — Mix the Plasmon with warm water into a smooth paste, stir over the fire till it boils ; add the gelatine till all is well dissolved, strain and sweeten and flavour. When set, turn jelly on to a flat dish, place a thick layer of bananas cut lengthways in slices on top of the jelly ; sprinkle lemon juice and sugar on the fruit ; take 1 gill cold Plasmon stock, whip into a stiff cream ; sweeten, flavour, colour, if desired, and pile high on the dish just before serving. Decorate sides of the dish with Savoy biscuits standing up. 80. PLASMON FANCY SWEET. — Ingredients : 12 sponge fingers ; 2 bananas , or other fruit i7i season ; 1 gill cold Plasmon stock. Method. — Arrange the sponge fingers prettily in a glass dish, peel and slice the fruit, and pile high in the centre of sponges ; whip the stock to a stiff cream, sweeten and flavour to taste, and put over the sweet in pieces to give a rocky appearance. Decorate with preserved cherries and angelica. 81. CHARLOTTE OF PLASMON. — Ingredients : 12 Savoy biscuits ; f pint Plasmon stock ; 15 drops essence vanilla ; 1 os. sugar ; \ os. gelatine ; violets ; angelica ; 2 teaspoonfuls jelly. Method. — Put into a round tin about 2 teaspoonfuls jelly and allow it to set; line the tin with Savoy biscuits trimmed nicely ; put Plasmon stock into a basin, and whisk until stiff; add essence, sugar, and gelatine dissolved in 1 tablespoonful water ; fill the centre of the tin and allow to set ; turn on to a dish and decorate to taste with violets and angelica. 82. PLASMON CHOCOLATE JELLY.— Ingredients : 2 os. Plasmon cocoa ; 1 £ os. cornflour ; os. sugar ; 1 ^ pints water ; vanilla flavouring. 42 Method. — Mix the cocoa and cornflour in a smooth batter with a little Plasmon and tepid water, add the sugar, and beat up. Add the remainder of the water and boil for 5 minutes whilst stirring. Remove from the fire and add a few drops of vanilla essence. Pour into a pudding mould previously rinsed with cold water. When quite set turn out on a dish and decorate with whipped cream and angelica. — “ Food and Cookery,” September, 1903. 83. PLASMON CALYES-FEET JELLY. — Ingredients : ^ pint sweetened calves-feet jelly ; rinds of 2 lemons ; 1 pi?it Plasmon jelly ; 1 1 oz. gelatine. Method.— To \ pint of sweetened calves-feet jelly, in which the rinds of two lemons have been steeped, mix, when cool, 1 pint of Plasmon jelly, in which i| oz. gelatine has been dissolved. Pour into a mould, and when set turn out. 85. CHARTREUSE OF STRAWBERRIES.— Ingre- dients : 1 oz. Plasmon ; \ pint milk ; 1 pint lemon or Plasmon jelly; 2 teaspoonfuls maraschino ; 2 teaspoonfuls cream; 1 lb. strawberries. Method. — Line a charlotte mould with lemon jelly (or Plasmon jelly) about ^ inch thick. Have some strawberries, arrange the fruit in the mould, set with a little jelly. Cream for Chartreuse.— Put 1 oz. Plasmon into | pint warm milk, boil up, keep stirring all the time, pour into a basin and let it get cold ; mix into this b pint jelly, 2 spoonfuls maraschino, 2 spoonfuls cream, and some of the strawberries cut up into pieces ] set aside to get firm. 85. SOUFFLE OMELET. — Ingredients : 4 eggs ; 2 oz. castor sugar ; 1 dessertspoonful flour ; 1 b teaspoonfuls Plasmon; 1 dessertspoonful jam. Method.— Cream the yolks of 3 eggs with i| oz. castor sugar together for 10 minutes ) mix 1 dessertspoonful of flout to ig teaspoonfuls of Plasmon ; stir this lightly in, also the whites whipped to a stiff froth ) pour into a buttered omelet 43 pan, cook over the fire for i minute, and bake in a moderately hot oven from S to io minutes; turn on to a sugared paper. Mix together i dessertspoonful of jam with i teaspoonful of Plasmon ; put this in the middle of the omelet, and fold over. 86. STEAMED SOUFFLE. — Ingredients: i oz butter; i oz flour ; i gill Plasmon stock; 3 eggs ; sugar and flavouring. Method. — Melt 1 oz. butter in a saucepan ; mix in 1 oz. flour, then add 1 gill Plasmon stock, also a little sugar and flavouring, and stir it until it boils. Remove from the fire, beat in the yolks of 3 eggs, whip the whites of the eggs to a stiff froth ; stir this lightly in. Pour the mixture into a well- greased plain mould with high sides, and steam very slowly for about half an hour. To serve, turn on to a dish and pour round it a custard sauce. 87. LEMON SOUFFLE (Cold). — Ingredients : 10 tea- spoonfuls Plasmon ; 1 pint warm water ; 1 lemon , juice and rind ; 3 oz. castor sugar ; 3 eggs

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