vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Souffle
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake: half an hour. Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1037. The excerpt below is the record exactly as published.
Orange Souffle.— Rub three ounces of ground rice, or, if preferred, dried flour, with two ounces of fresh butter. Pour upon these half a pint of milk sweetened and flavoured with lumps of sugar which have been rubbed upon the rinds of sweet oranges. Pour the mixture into a saucepan, and stir it briskly until it boils. Turn it into a basin, and when cool add the well-beaten yolks of three and the whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.