Orange Soufflee

Ingredients

• 2 oz. flour
• 2 eggs
• 1 oz. butter
• 1 orange
• 3 pint milk
• 1 oz. castor sugar

Method

1. 1

   Beat the yolks of the eggs and mix in the orange juice, grated rind, and sugar.

2. 2

   Mix the milk, butter, and flour in a saucepan, and stir over the fire till thick.

3. 3

   When this is nearly cold, add the other ingredients, and lastly add the beaten egg whites.

4. 4

   Turn the mixture into a deep cake tin, and bake about half an hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 76. The excerpt below is the record exactly as published.

Orange Soufflee. — 2 oz. flour, 2 eggs, I oz. butter, 1 orange, 3 pint milk, 1 oz. castor sugar. Beat the yolks of the eggs and mix in the orange juice and the grated rind and sugar. Mix the milk, butter, and flour in a saucepan, and stir over the fire till thick ; when this is nearly cold add to it the other ingredients, and lastly add the whites of the eggs beaten to a stiff froth. Turn SWEETS. ”3 the mixture into a deep cake tin, and bake about half an hour. Serve in the tin, and pin a serviette round it. Serve foam sauce in a tureen. It must be served at once or it will fall. Foam Sauce. — i wineglass of sherry, yolk of i egg, grated rind of an orange, l oz. castor sugar. Beat these ingredients in a hot basin set over a saucepan of boiling water till they are frothy. Pancakes.— The batter for these should be made some hours before it is wanted for use. It should be quite smooth, and of the consistency of thick custard. The proportions are one tablespoon of flour, and a quarter of a pint of milk to each egg. The whites and yolks of the eggs should be whisked separately, then add them to the flour, and when it is quite smooth add the milk or cream. Have a clear fire, and a small, clean frying-pan with some boiling lard in it. Pour in enough of the batter to cover the pan thinly. The edges of the pancake should be kept free from the pan with a knife, and the pan must be shaken lightly to prevent sticking. When the batter is set and nicely brown, the pan should be taken hold of at the end of the handle and lightly jerked upwards so as to turn the pancake completely over ; brown on the other side and serve with cut lemons. Pommes a la Dauphine. — Peel and take out the core from 2 lbs. of apples, taking care to keep them whole, put them into a stew-pan, buttered at the bottom, add a very little water, a piece of cinnamon, a tablespoon of brandy, and 2 oz. sugar ; put the stew-pan on a gentle fire to keep the apples whole ; when done take them off the fire and place them in a mould or deep dish, the contents should rise rather above the level of it ; put into each apple a spoonful of apricot or any other jam, and a small piece of candied lemon. Powder three or four macaroons and sprinkle them on the apples, and pour whipped cream flavoured with vanilla over them. This sweet is particularly good when it is iced. Possets. — i pint cream, the grated rind and juice of i lemon. Whip the cream and lemon together till they thicken, then add 8 U4 SWEETS. 3 a wineglass of sherry and £ a wineglass of brandy, add sugar and nutmeg to taste. Sufficient for eight jelly-glasses. General Remarks on making Pastry.— Pastry must be made in a cool place, and with a light hand. The oven must be very hot when the pastry is first put in. Short pastry is the most digestible kind, and will keep well for a week in a tin. Puff paste is much better eaten on the day or the day after it is made. Puff Pastry (Superior). — r lb. butter, i lb. very fine flour, a few drops of lemon juice, yolks of two eggs. Mix a pinch of salt with the flour, and make it into a paste not too stiff with the lemon juice and eggs and a little cold water. Use a knife to mix it with. Mix till quite smooth, and then set on ice or in a draught to get quite cold. The flour must be perfectly dry and put through a sieve. The butter should be squeezed in a cloth to extract every atom of moisture from it. Then flour the marble slab or the board on which you are going to make the pastry, and the rolling-pin, and roll out the paste lightly and neatly and only one way ; then put the butter in the middle of the paste (if the butter is very hard knead it soft first) and fold the ends and sides over it so as entirely to cover it. Then roll out the paste again, and be careful to roll it straight and not to let the butter break through ; then fold over one third of the length, flatten this slightly with the rolling-pin, and fold the other third over the top and set it aside either on ice or in a draught of cool air. Keep it there for a quarter of an hour. Then again roll it out twice with the rough edges towards you each time, just as you did before. Again put the paste on ice or in a draught for a few minutes and repeat till the pastry has been rolled out seven times. Put it on ice for a few minutes, roll it out about a third of an inch thick and it is ready for use. Pastry must be baked in a quick oven or it will be entirely spoilt. If you have made more pastry than you want, roll it up and keep it till the next day in a cool dry place, and bake it, then it will be quite good. Puff Pastry (Plain).— i lb. flour, 4 oz. lard, 6 oz. butter

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