Orange Souffle

Ingredients

• A pint of milk
• five eggs
• one-fourth of a cupful of granulated sugar
• three tablespoonfuls of powdered
• five Florida oranges
• a speck of salt

Method

1. 1

   Put the milk on to boil.

2. 2

   Beat the yolks of five eggs and whites of two with the granulated sugar.

3. 3

   Pour the milk, gradually, over this, stirring all the while.

4. 4

   Return to the saucepan, place in a basin of boiling water, and stir until it begins to thicken like soft custard.

5. 5

   This will be about two minutes.

6. 6

   Add the salt, and set away to cool.

7. 7

   Pare the oranges, remove the seeds, cut up fine, and put in a glass dish.

8. 8

   Pour on the cold custard.

9. 9

   Just before serving beat the three remaining whites of eggs to a stiff froth, and beat in the powdered sugar.

10. 10

    Heap this on the custard, and brown with a hot shovel or a salamander.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 150. The excerpt below is the record exactly as published.

Orange Souffle\ A pint of milk, five eggs, one-fourth of a cupful of granu- lated sugar and three table- spoonfuls of powdered, five Florida oranges and a speck of salt

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