Souffle Ices

Ingredients

• 1 pint of syrup at 32deg.
• the yolks of fifteen eggs
• 1 breakfast-cupful of maraschino
• the same quantity of filtered strawberry-juice
• 1 pinch of salt
• f pint of whipped cream
• a souffle-case

Method

1. 1

   Stir yolks into warm syrup, strain into a bowl, add maraschino, strawberry juice, and salt.

2. 2

   Whisk in hot water, then continue whisking until creamy.

3. 3

   Stir in whipped cream and pour into souffle-case.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 133. The excerpt below is the record exactly as published.

Souffle Ices. — (1) Put 1 pint of syrup at 32deg. (see Syrups) in a basin and stir into it the yolks of fifteen eggs ; strain this into a copper egg-bowl made a little warm by pouring hot water into it and wiping dry afterwards, add to this 1 breakfast-cupful of maraschino, the same quantity of filtered strawberry-juice, and 1 pinch of salt. Whisk lightly but briskly, with the bowl standing about 6in. deep in very hot water, and when like creamy batter, remove it from the hot water arid continue to whisk for ten minutes longer. Place a souffle-case in Ice, stir in f pint of whipped cream

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