Souffle a la Milanaise

Name: Souffle a la Milanaise
Ingredients: the yolks of six eggs; 2oz. or 3oz. of caster sugar; an Italian meringue of three egg whites; the finely grated rind of four; the strained juice of three lemons; half a pint of stiffly whipped cream; loz. of best leaf gelatine; dissolved in a little brandy or sherry

From The "Queen" cookery books: Ices, 1902

This makes a very delicious sweet if gelatine is added with the whipped cream.

Presented as published in 1902. 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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 45. The excerpt below is the record exactly as published.

Souffle a la Milanaise. — Beat the yolks of six eggs over boiling water with 2oz. or 3oz. of caster sugar till warm and thick, then off the fire till cold and stiff, when you add to it an Italian meringue of three egg whites, the finely grated rind of foui' and the strained juice of three lemons, and lastly half a pint of stiffly whipped cream. Serve in a paj)ered case, frozen as before. This makes a very deheious sweet if loz. of best leaf gelatine dissolved in a httle brandy or sherry

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