Messina Souffle
From A manual of gelatine cookery, 1904
This should be set on ice to ensure turning out properly.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 27. The excerpt below is the record exactly as published.
gill of Water. Put the milk into a stewpan with the sugar and lemon rind, boil up gently and remove the rind. Mix the chocolate with the boiling milk. Soak the Gelatine in the water for about ten minutes and dissolve slowly over the fire, then strain it into the mixture and add the vanilla essence. Siir occasionally until the mixttire thickens, and set in a mould previously rinsed in cold water. When firm, turn out and serve. I 40 (lOo) MESSINA SOUFFLE. i oz. Cox’s Gel^vtixe. The juice of i Lemon. I pint Cream. 3 gill of Marsala. I gill of Water. 3 tablespoonfuls Castor Sugar. The juice of 3 Oranges. Grate off the thin rind of one orange ; add this to the sugar. Dissolve the Gelatine in about three tablespoonfuls of water, and add to the above, with the strained juice of the oranges and lemon. To this add about half a gill of water and the wine, boil up, strain, and let cool. Me.anwhile, whip up the cream and stir into the above. Whisk till the mixture begins to set, then pour into a soulSe mould. Allow this to set in a cool place. When wanted, turn out the same as a jelly. Decorated with whipped cream and glace fruits, and serve. This should be set on ice to ensure turning out properly. (106) NESSELRODE BAVAROISE. A oz. Cox's Gelatene. j pint of Milk. J a Lemon. 3 ozs. Castor Sugar. 3 j-olks of Eggs. I oz. Chestnut puree or pulp. ^ glass of Kirsch. J gill of Wine Jelly (Recipe 3). A few Glace Cherries and Ange- lica for garnishing. Put the milk with the thin rind of half a lemon to boil ; dissolve the Gelatine in a little water or cold milk. Beat up the egg 3'olks, and add to the dissolved Gelatine. Stir with a whisk, and pour on to the boiled milk ; return to the stewpan, add the sugar, and stir till it thickens. Do not let it boil. Strain through a fine sieve, incorporate the chestnut puiee and add the Kirsch, also the strained juice of the lemon. Mix the whole with one tablespoon- ful of finely shredded glace cherries. Have ready a mould lined with wine jelly and prettil3' decorated (see Recipe 25) with glace cherries and angelica cut into neat strips. When the mixture is about to set, pour it into the prepared mould. Place it on the ice or a cool place till quite set. Unmould in the usual manner, and serve. (Kfl) COLD NAPOLEON PUDDING. I oz. Cox’s Gelatine. 6 yolks of Eggs. l| punts Milk. ^ gill Cream. 4 ozs I-oaf Sugar. Cox’s Vanilla Essence. I Lemon. Boil the milk ; rub the sugar on the rind of lemon, so as to extract the essential oil and flavour ; add this to the hot milk. Dissolve the Gelatine in a little water or milk, and when quite liquid stir it into the above. Beat up the egg yolks, and stir into the milk to allow (he whole to get thoroughly hot over the firci stirring all the while, until the binding of the eggs is effected. On no account let it boil. Strain, add the flavouring and lemon juice, and. when sufficiently cool, the whipped cream. Mould, let it set, turn out and serve with any kind of preserved fruit. (108) MIXED FRUIT CHARLOTTE. 5 oz. Cox’s Gelatine. 1 inch Cinnamon. 2 sour Cooking Apples. ^ pint Cream
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Cook this with the app: pantry check, scaling, and the assistant.