Surprise Souffle

Ingredients

• One pint of the juice of any kind of fruit
• one-third of a package of gelatine
• half a cupful of sugar
• one pint of soft custard
• ten macaroons
• half a cupful of water

Method

1. 1

   Soak the gelatine two hours in a little of the water.

2. 2

   Let the remainder of the water come to a boil, and pour it on the soaked gelatine.

3. 3

   Place the basin in another of hot water and stir until all the gelatine is dissolved.

4. 4

   Strain this into the fruit juice.

5. 5

   Add the sugar.

6. 6

   Place the basin in a pan of ice water, and as soon as the mixture begins to thicken, beat with a whisk until it hardens; then place in the ice chest for a few hours.

7. 7

   Brown the macaroons in a cool oven.

8. 8

   Let them cool and roll them fine.

9. 9

   At serving time put the custard in a souffle dish.

10. 10

    Heap the jelly on this, and cover all with the macaroon crumbs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 150. The excerpt below is the record exactly as published.

the macaroons browned and rolled fine. Put a layer of the crumbs on the cream in the cases, and freeze as directed in the other recipe. Chocolate Souffle. Two cupfuls of milk, one and a half squares of Baker's chocolate, three-fourths of a cupful of powdered sugar, two table -spoonfuls of corn-starch, three eggs, one-fourth of a teaspoonful of salt, half a teaspoonful of vanilla extract. Boil the milk in the double boiler, leaving out a third of a cupful to mix with the corn- starch. After mixing, stir into the boiling milk, and cook eight minutes. Dissolve the chocolate with half a cupful of the sugar and two table- spoonfuls of boiling water. Add to the other mixture. Beat the yolks and add them and the salt. Cook two minutes. Set in cold water, and beat until cool ; then add the flavor, and pour into a dish. Beat the whites of the eggs to a stiff froth, add the re- maining sugar, and heap on the custard. Dredge with sugar. Brown with a salamander or hot shovel. Orange Souffle\ A pint of milk, five eggs, one-fourth of a cupful of granu- lated sugar and three table- spoonfuls of powdered, five Florida oranges and a speck of salt. Put the milk on to boil. Beat the yolks of five eggs and whites of two with the granulated sugar. Pour the milk, gradually, over this, stir- ring all the while. Return to the sauce -pan, place in a basin of boiling water, and stir until it begins to thicken like soft custard. This will be about two minutes. Add the salt, and set away to cool. Pare the oranges, remove the seeds, cut up fine, and put in a glass dish. Pour on the cold cus- DESSERT. 305 tard. Just before serving beat the three remaining whites of eggs to a stiff froth, and beat in the powdered sugar. Heap this on the custard, and brown with a hot shovel or a sala- mander. Surprise Souffle. One pint of the juice of any kind of fruit, one-third of a package of gelatine, half a cupful of sugar (unless the fruit is very acid, in which case use a little more), one pint of soft custard, ten macarooj&s, half a cupful of water

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