Madame Souffle

Ingredients

• Five eggs
• Three lemons
• Half a pound of loaf sugar
• Half a gill of wafer
• Three-quarters of an ounce of gelatine
• One pint of cream

Method

1. 1

   Put the yolks of the eggs into a saucepan with the loaf sugar rubbed on the rinds of the lemons, add the juice, and stir over the fire till it thickens like custard; then add the gelatine, previously dissolved in the half-gill of water.

2. 2

   Whip the whites of the eggs and the cream separately while the custard cools; mix all lightly together, and when it begins to thicken, pour into a soufflé dish with a band of paper round the outside; when firm, take off the paper and serve.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 30. The excerpt below is the record exactly as published.

MADAME SOUFFLE Ingredients Five eggs. Three lemons. Half a pound of loaf sugar. Half a gill of wafer. Three-quarters of an ounce of One pint of cream

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