Orange Flower Souffle

Ingredients

• Break in bits in a bowl six macaroons
• a handful of orange blossoms or buds
• Orange flower water may be substituted (a large wineglassful)
• Also stir in six ounces of powdered sugar
• Beat separately now the whites and yolks of six eggs
• Have four ounces of butter heating in the omelet pan

Method

1. 1

   Break in bits in a bowl six macaroons (well flavoured with almonds) and mix them with a handful of orange blossoms or buds, pounding them well together.

2. 2

   Orange flower water may be substituted (a large wineglassful).

3. 3

   Also stir in six ounces of powdered sugar.

4. 4

   Beat separately now the whites and yolks of six eggs: Add the smooth yolks to the other ingredients and last stir in lightly the stiff whites.

5. 5

   Have four ounces of butter heating in the omelet pan and when beginning to turn brown pour in on it the “batter.’’ When it begins to colour transfer it to the soufflé dish (buttered); place in hot oven and bake about ten minutes; till slightly browned and puffed quite high.

6. 6

   On it sift powdered sugar and serve at once.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 90. The excerpt below is the record exactly as published.

ORANGE FLOWER SOUFFLE Break in bits in a bowl six macaroons (well flavoured with almonds) and mix them with a handful of orange blossoms or buds, pounding them well together. Orange flower water may be substituted (a large wineglassful). Also stir in six ounces of powdered sugar. Beat separately now the whites and yolks of six eggs: Add the smooth yolks to the other ingredients and last stir in lightly the stiff whites. Have four ounces of butter heating in the omelet pan

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