Orange Souffle Glace, St. Francis

Ingredients

• six nice oranges
• some sliced fruit, such as apples, oranges, pineapple, grapefruit, etc.
• one-third of vanilla ice cream
• the whites of three eggs
• six ounces of sugar
• some powdered sugar

Method

1. 1

   Cut off the tops of oranges and remove insides.

2. 2

   Fill with sliced fruit, add ice cream, and top with meringue made from egg whites, sugar, and orange rind.

3. 3

   Dust with powdered sugar and bake until brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 205. The excerpt below is the record exactly as published.

Orange souffle glace, St. Francis Tango cake Demi tasse Baked bananas. Peel six bananas and cut them in half, lengthwise. Lay in a pan close together. Mix a little powdered cinnamon with some sugar, and spread over the bananas. Put some small bits of butter on top, and bake for twenty minutes. While baking, baste a couple of times with a little syrup. Serve with its own juice. Orange souffle glace, St. Francis. Take six nice oranges and cut off the tops. Take out the insides. Put some sliced fruit, such as apples, oranges, pineapple, grapefruit, etc., in the bottom of the orange shell, and fill about one- third full. Add one-third of vanilla ice cream, and finally finish with a meringue made of the whites of three eggs, six ounces of sugar, and the grated rind of an orange. Dust some powdered sugar

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