Ponding Souffle au Framboises

Ingredients

• 1/2 lb. ripe raspberries
• 4 eggs
• 2 oz. cake-crumbs or fresh bread-crumbs
• 2 oz. caster sugar
• 2 oz. fecula, or creme de riz
• 1/2 oz. butter
• 1/2 gill cream

Method

1. 1

   Pick the stalks from the raspberries, put them in a basin with the cream, and mash up small; add the sugar and crumbs.

2. 2

   Separate the yolks of eggs from the whites, put the fecula or creme de riz in a basin, stir into this the egg-yolks; when smooth add to the mixture, whisk the whites of eggs to a stiff froth, and mix gradually with the above.

3. 3

   Have ready a well-buttered charlotte mould, lined with buttered paper.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 438. The excerpt below is the record exactly as published.

— 2 oz. butter, 1 lemon, 2 oz. caster sugar, 4 eggs, 2 oz. -flour, ^ teaspoonful vanilla essence, mousse- line sauce (No. 385). Cream the butter, add the sugar, and work together for ten minutes ; then add the rind of lemon (chopped finely), stir in the yolks of eggs, one at a time, likewise the juice of half the lemon, and vanilla essence. Beat the whites of eggs to a stiff froth. Mix care- fully the whites and flour (previously sifted) with the above prepara- tion. Have ready a plain charlotte mould, well buttered, and lined with buttered paper ; pour in the mixture, cover with paper, place in a saucepan three-parts filled with boiling water, cover the pan, and steam the pudding for a little more than an hour. Turn out on to a hot dish, remove the paper. Whisk the mousseline sauce until quite frothy, and pour round the pudding. Note. - This being a very light souffle pudding, it is essential that it should be served quickly. 1600. Poudiny Souffle d l’ Ananas. — \ lb. fresh or pre- served pine-apple, \ pint milk, 2 inches vanilla pod, 4 oz. butter, 3 eggs, 4 oz. caster sugar, 4 oz. Vienna flour, angelica for garnish. Put the milk and vanilla pod in a stewpan on the fire, boil up and let it infuse on the side of the fire or in the bain-marie for about half an hour. Melt the butter in another stewpan, stir in the flour, cook a little ; strain the milk into this and work it vigorously over the fire until the flour is thoroughly cooked. Remove from the fire, add the sugar and a handful of cut pine-apple, stir, and let cool a little. Next stir in the yolks of three eggs, one at a time. Butter a plain char- lotte mould, decorate the bottom with slices of pine-apple and angelica, stamped out with a plain round cutter. Add the whites of eggs, previously whipped to a stiff froth, to the mixture ; pour it into the mould, cover with a buttered paper, and steam for about half an hour. Remove the paper, turn out on a hot dish, garnish tastefully ENTREM.ETS SUCRES ( HOT SWEETS) 513 with a few fancifully cut slices of pine-apple, and serve with a sweet sauce or syrup. 1601. Ponding Souffle d la Par men tier. —Wash six large potatoes, bake them in their skins in the oven ; when done, break the skin, scoop out the floury part of the potatoes, rub through a sieve. To every half-pound of puree mix two ounces of finely sifted sugar, two ounces of butter, half-pint of boiling cream, and the rind of half a lemon, finely chopped. Beat the mixture with a wooden spoon until perfectly smooth, add three to four yolks of eggs, beat the whites of four eggs to a stiff froth ; butter and flour a souffle-tin, fasten a paper band, well oiled, round the top, to prevent the mixture overflowing, bake from fifteen to twenty minutes in a well-heated oven, and serve as soon as ready ; turn out. * 1602. Ponding Souffle auoc Framboises. — | lb. ripe rasp- berries, 4 eggs, 2 oz. cake-crumbs or fresh bread-crumbs, 2 oz. caster sugar, 2 oz. fecula, or creme de riz

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