Orange Souffle (Orange souffle) a la Ericsson Hammond

Ingredients

• juice of three oranges
• the rind of one
• one cup water
• one tablespoon butter
• one heaping tablespoon flour
• four yolks of eggs
• five tablespoons sugar
• the whites of the eggs

Method

1. 1

   Heat orange juice and rind with water.

2. 2

   Mix butter, flour, and orange mixture until smooth.

3. 3

   Cool, add yolks with sugar, fold in beaten whites.

4. 4

   Bake in a buttered souffle dish.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 547. The excerpt below is the record exactly as published.

one tablespoon butter, one large table¬ spoon flour, two tablespoons brandy, one teaspoon lemon juice, one cup cooked mashed prunes, four eggs, half cup sugar, and a pinch of salt. How to Make It. Put the butter in a saucepan, add flour, mashed prunes, and the prune juice, leave until cold. When cold, beat the yolks and sugar to a souffle, add lemon juice and brandy, then the yolks and sugar; last carefully the whites of eggs — beaten to THE SWEDISH, FRENCH, a stiff meringue. Butter and sugar a souffle dish, pour the mixture in, sprinkle with sugar. Put the dish in hot water and bake un¬ covered in a not-too-hot oven for about twenty minutes. Serve with whipped cream or hard sauce. Rice Souffle {Riz souffle) Half cup rice, one cup milk, three-quarters cup sugar, one tablespoon brandy, a pinch of salt, and a little nutmeg. Cook rice in two cups water until very soft, add the cup of milk and cook again; take from the stove and then let stand until cold. Stir sugar and yolks to a souffle, add the rice, the brandy, last add the whites of eggs — well beaten. Butter and sugar a souffle dish, pour the mixture in, sprinkle with sugar and nutmeg. Put the dish in hot water and bake in oven from twenty-five to thirty minutes. When done, serve with foam sauce or whipped cream. Can be served either hot or cold, also frozen by putting it in a melon mould, pack in ice and salt and freeze about three hours. Turn out and serve with fruit sauce. Chocolate Souffle ( Chocolat souffle ) One tablespoon butter, two tablespoons flour, one cup milk, three ounces chocolate, four tablespoons sugar, four eggs. How to Make It. Put butter in a pan, add the flour, stir until dissolved, add boiling milk, then brandy, and chocolate (cut up fine), a pinch of salt. Take off the stove and let stand to get cold. When cold, separate yolks from whites. Beat the yolks with the sugar to a souffle, add to the chocolate mixture. Beat the whites stiff and add carefully. Butter and sugar a souffle dish, fill, sprinkle sugar on the top, bake in hot water in the oven — uncovered — from thirty to forty-five minutes. When taken out of the hot water, let it go right to the] table. Serve with foam sauce or any wine sauce. 'Almond Souffle ( Amandes soufflees ) One and a half cups milk, one tablespoon butter, one tablespoon flour, two tablespoons sherry, a small pinch of salt, four table¬ spoons almond paste, four eggs, five tablespoons sugar. How to Make It. Put the milk on the stove to get hot. Put the butter in a saucepan, then add the flour, milk, sherry, salt, and almond paste (or finely chopped almonds); leave to get cold. In the meantime, stir the yolks to a souffle with five tablespoons AMERICAN COOK BOOK 375 sugar and add to the mixture, beat the whites of the eggs to a meringue, and add. Mix very carefully. Butter and sugar a deep form or souffle dish and fill, sprinkle sugar on top, put in a pan of boiling water and bake — uncovered — from twenty to thirty minutes according to the heat of the oven. Send in hot water up to the pantry. There it should be put in a silver dish and served immediately with a cold foam sauce. Brandy Souffle ( Cognac souffle) Three eggs, four tablespoons powdered sugar, two tablespoons brandy, a small pinch of salt. Stir yolks, sugar, and salt to a souffle; add brandy; beat whites of eggs very stiff, add carefully. Butter a souffle dish, sprinkle with sugar, fill, sprinkle sugar on the top. Bake in hot water from twenty to twenty-five minutes, send up to the pantry in hot water until ready to serve, then take out, put in a silver dish, and serve with cold foam sauce. Peach Souffle ( Peches soufflees) Take one cup mashed peaches — fresh, canned, or glassed. Put one heaping tablespoon flour in a saucepan with cup hot milk and three tablespoons brandy, beat until nice and smooth, add the peaches, let come to a boil, take off the stove, leave until cold. Beat three-quarters cup sugar with yolks of three eggs to a souffle, add to the mixture; last add the whites of the eggs — well beaten. Put in a souffle dish that has been well buttered, sprinkle wtih powdered sugar, putin hot water, bake in oven from fifteen to twenty- five minutes — according to heat of the oven. Serve hot with a peach foam sauce. Orange Souffle ( Orange souffle) a la Ericsson Hammond Put in a saucepan on the stove the juice of three oranges and the rind of one with one cup water. When hot, put one table¬ spoon butter in a pan, add one heaping tablespoon flour, mix well, add the orange juice and water, stir until it becomes smooth; leave until cold, add the yolks of four eggs that have been stirred with five tablespoons sugar

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