Princess Pudding or Cold Soufflé

Ingredients

• One gill of Milk or Cream
• Half an ounce of Gelatine
• One gill of Apricot Puree, or One gill of Orange-juice
• Yolks of three Eggs
• Whites of four Eggs
• Two ounces of Sugar
• A little Lemon-juice
• A few drops of Cochineal

Method

1. 1

   Put the milk and gelatine into a stewpan, and stir over the fire until dissolved, care being taken that it does not boil.

2. 2

   Beat the three yolks of eggs well and add to the milk.

3. 3

   When well mixed, put into a stewpan and stir till it thickens — it must not boil; add the sugar.

4. 4

   Then pour out into a basin, add the apricot puree, lemon-juice, and cochineal.

5. 5

   Beat the four whites of eggs to a very stiff froth, and add them to the other ingredients, stirring lightly but thoroughly.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 77. The excerpt below is the record exactly as published.

Princess Pudding or Cold Souffl6. Ingredients, One gill of Milk or Cream. Half an ounce of Gelatine, One gill of Apricot Puree, or One gill of Orange-juice. Yolks of three Eggs. Whites of four Eggs. Two ounces of Sugar. A little Lemon-juice. A few drops of Cochineal

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