Lemon Soufflé

Ingredients

• Four eggs
• two lemons
• one-sixth of an ounce of best amber gelatine
• two or three ounces of sugar

Method

1. 1

   Soak the gelatine for half an hour in cold water.

2. 2

   Put the yolks of the eggs in a stewpan with the grated rind and juice of the lemons.

3. 3

   Add the sugar and soaked gelatine; warm until the gelatine is dissolved and the mixture thickens.

4. 4

   Remove from heat, and when nearly cold, stir in the whipped egg whites.

5. 5

   Pour into a wet china mould and set in a cool place for six hours.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 32. The excerpt below is the record exactly as published.

Four eggs, two lemons, one-sixth of an ounce of best amber gelatine, two or three ounces of sugar

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