Punch Souffle
From Cassell's dictionary of cookery, 1892
Serves 2
Serve immediately with a rich custard.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1409. The excerpt below is the record exactly as published.
Punch Souffle. — Beat three table-spoon- fuls of floui- to a smooth paste with a little orange-flower water, and add three ounces of pounded sugar, slightly flavoui-ed with lemon, and three ounces of ratafias, crushed to powder. When these ingredients are thoroughly mixed, stir in with them the well-beaten yolks of ten eggs. Butter a souffle-dish, fasten round it a high band of buttered paper to keep the souffle from falling over the top as it rises in the oven, and strew bread-crumbs over the inside. Beat up with the mixtui-e the whites of eleven eggs
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