Soufflé Royal

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (6)

¹⁄₂ pint cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
2 table-spoons flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 table-spoons powdered sugar ↝ Sugars, powdered [Sweets]
2 table-spoons orange flower water
¹⁄₂ cup pounded almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (4)

Mix the well-beaten yolks of six eggs with the rest of the ingredients, beating all together hard for ten minutes.
Add the whites beaten to a firm froth.
Mix well and pour into a buttered soufflé dish.
Serve as soon as the soufflé has risen.

Original Text

Soufflé Royal

¹⁄₂ pint cream 2 table-spoons flour 2 table-spoons powdered sugar 2 table-spoons orange flower water ¹⁄₂ cup pounded almonds 6 eggs

Mix the well-beaten yolks of six eggs with the rest of the ingredients, beating all together hard[Pg 58] for ten minutes. Add the whites beaten to a firm froth. Mix well and pour into a buttered soufflé dish. Serve as soon as the soufflé has risen. Pounded macaroons may be used instead of almonds.

Notes

—