Snow Souffle

Ingredients

• 1| oz. potato flour
• 1 oz. butter
• 3 eggs
• A dust of salt
• 2£ oz. sugar
• ½ pint of cream or milk
• £ teaspoonful yanilla

Method

1. 1

   Melt the butter, add the flour, and stir until quite smooth, then add the milk, sugar, and vanilla; allow it to boil five minutes, and beat it until quite smooth; then add the yolk, put on one side, add a little salt to the whites, and whip them until they are quite a stiff froth; stir lightly to the butter, &c.; pour into a buttered souffle mould or a pie dish, fasten round a band of buttered paper, and bake from 20 to 30 minutes; when done remove the paper, dust with sugar, and dish immediately.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 33. The excerpt below is the record exactly as published.

A dust of salt LA CREME. % oz. leaf gelatine 2 tablespoonfuls castor sugar ^ teaspoonful of vanilla 1 pint milk Wash the rice thoroughly, put into a saucepan with the milk ; stand this pan in another containing a few inches of water ; boil this until the rice is tender and Fine Leap Gelatine, in lib. boxes, 2s. 6d., by post 2s. 9d., from II. M. Young, 27, Arpley Street, Warrington. 87 the milk absorbed ; meanwhile dissolve the gelatine in' the water over a gentle heat, add this to the rice, also the sugar and flavouring. Whip stiff a quarter of a pint of thick cream, and add also, and allow to get cool, but not set. Pour half-an-inch of the jelly into a mould, and ornament with fruits, or it maybe coloured with cochineal ; when set pour in the rice, which must be cold, but not set. When firm, dip in warm water, and turn out; garnish with piles of whipped or trifle cream, flavoured with sugar and vanilla ; or the above may be put into a border mould, and the centre filled with whipped or trifle cream, or any kind of cold stewed fruit may be served with this dish. NTM2. PISTACHIO CREAM. 4 oz. pistachio kernels 2 oz. sugar 1 pint cream Juice of 1 lemon oz. gelatine Drop the kernels into boiling water for a few minutes, containing a dust of carbonate of soda ; remove the skins, and mince very finely ; dissolve the gelatine and sugar in the lemon juice and 1 tablespoonful of watei, whip up the cream until stiff, strain in the gelatine and lemon juice, add also 3J oz. of the pistachio kernels, allow this to stand until nearly set, stirring occasionally ; pour into a wetted china mould, when quite firm turn out and dust all over with the remainder of the pistachio kernels. Fine Leap Gelatine, in lib. boxes, 2s. 6d., by post 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. 88 No. 143. TAPIOCA CREAM. 2 025. tapioca | pint milk Rind of 1 lemon 2 tablespoonfuls sugar Yolks of 2 eggs 5 pint of cream Soak the tapioca in cold milk for 2 hours, then boil it for about 5 minutes with the rind of the lemon ; add the sugar ; beat up the yolks of the eggs, and pour over the tapioca ; stir occasionally until cold. Put some jam at the bottom of a glass dish, pour over the tapioca ; whip up the cream until stiff, flavour with lemon and sugar, and spread roughly on the top. ^ lb. sugar Cut some slices of stale bread about £ inch thick, stamp out the size of a shilling ; melt 2 oz. of butter and pour into a pan, leaving the sediment ; allow this to get quite hot, then fry the bread a light gold ; butter thickly a plain mould, and line it with the rounds of bread. Peel and core the apples, and see you have the full pound ; stew with the sugar water a little cinnamon and the cloves; when soft stir in the yolks of the eggs, pour into the mould, and cover with a round of bread fried and cut just the size of the top of the mould. Bake in a moderate oven 30 to 40 minutes. Turn out and serve cream with it. Fine Leaf Gelatine, in lib. boxes, 2s. 6d., by post 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. No. 144. APPLE CHARLOTTE. Some rounds of bread the size of a A little cinnamon Yolks of 2 eggs 2 tablespoonfuls water 2 cloves shilling 3 oz. butter 1 lb. apples 89 No. 145 BLANC MANGE. 1 oz. corn flour 2 oz. crushed almonds 1 pint cream or milk 2 oz. sugar A few drops of almond essence Mix the corn flour with a little of the cold cream or milk, pour over the remainder, boiling ; put back in the pan with the sugar, and boil gently five minutes ; when nearly cold, stir in the almonds and essence. Pour into a china mould, and when quite firm, turn out. 1 onion, sliced Put all the ingredients into a saucepan, slightly beating the eggs with a little of the stock ; stir until it boils ; remove the whisk, and allow the froth to boil up to the top of the saucepan ; cover and allow to stand 10 minutes to clear ; then pour through the jelly bag, first pouring through one quart of boiling water to warm and cleanse the bag. Use for savoury garnish, &c. Fine Leap Gelatine, in lib. boxes, 2s. 6d., by post, 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. No. 146. ASPIC JELLY. 1 quart stock Whites and shells of 3 eggs 1 dessertspoonful salt 1 tablespoonful vinegar 2 oz. leaf gelatine Juice and rind of 1 lemon \ teaspoonful pepper 4 cloves 90 SOUFFLES, OMELETTES, TRIFLES, AND MERANGUES. 1| oz. potato flour 1 oz. butter 3 eggs A dust of salt No. 147. SNOW SOUFFLE. 2£ oz. sugar \ pint of cream or milk £ teaspoonful yanilla

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