Omelette Souffle
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 215. The excerpt below is the record exactly as published.
Omelette Souffle.— Beat J unit of sugar and | lemon juice witli 6 units yolk of egg till white. Add 6 units white, whisked firm, and fry on one side only, fill the centre with jam, fold over, and serve. If the omelette is not enough cooked on the top, put a cover over the frying-pan for a minute, and place hot coals on it. 11. Orange or Plantain Fritters. — Take orange or plantain pulp 5 units, and add to it the 2 units yolk of egg and 4 units of milk ; add sugar and lemon to taste. Put in a soup-plate, and steam over a degchi. Wlien cold, cut into pieces, and egg, flour, and fry. Or simply mix the orange pulp with a frying batter, to which an egg or two is added, and fry. 12. Pets de Nonne. — Boil 10 units of water with a little sugar and salt. Mix 4 units of rice flour with a little cold water, and add to it the boiling water, stirring rapidly, and boil until the spoon will stand upright in the mixture. The more it is cooked, the lighter it will be. • Then stir in 6 units of egg beaten together, yolks and whites, and let the paste get quite cold. Then form into small balls the size of a walnut, and fry in boiling fat. Powder with sugar, and serve on a napkin. 13. Profitrolles. — Two units hutter, 2 sugar, 4 rose water, 3 ground rice, 5 of milk. Mix. Boil for 5 minutes ; let it cool. Add 6 units eggs, unbeaten, and 4 units chopped almonds. Fry in small oblong bits in boiling fat. Some chocolate or cocoatina added to this makes a change. 14. Rice Croquettes. — Three units of rice, 20 of milk, 4 units eggs, 1 of fresh butter. Swell the rice in the milk slowly till quite done, add the butter and sugar to taste, a few drops of essence of lemon, and the beaten eggs. Let the eggs set, but do not allow the mixture to boil. Set it aside till cold, then form round balls, place a spoonful of preserve or marmalade in the middle of each. Egg, crumb, and fry. CHAPTER XXXIV COLD SWEETS Cold sweets are legion, but they may be roughly divided into five classes — shapes, &c., made with farinaceous sub- stances, those made with cream, those stiffened with gelatine, clear jellies, and miscellaneous sweets of the cake and pud- ding description. For the sake of convenience we give a few recipes in each class, with the remark that these may be varied, by flavouring and decoration, to an almost endless extent. Fahinaceous Shapes. 1. Cornflour Blancmange. — Indian cooks never boil this enough. They use too much flour, and leave it with a raw Liste. The pro- portions should he 20 units of milk to 1 of cornflour. Boil the milk, reserving half a cupful to wet the cornflour. Add any flavour- ing desired and 1 unit of white
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.