Soufflé–Orange. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Squeeze 12 oranges, but first rub off the rind on lump sugar.
  2. Add the sugar (with rind) to the juice and 1 1/2 ozs. isinglass dissolved in water.
  3. Whisk this orange jelly till quite thick.
  4. Take 1 pt. of this orange jelly and mix with 1 pt. of cream previously sweetened and whipped by itself.
  5. Cut 4 more oranges into tiny pieces (no white) and lay them in sugar for 1/2 hour.
  6. Mix the prepared orange pieces well with the mixed whipped jelly and whipped cream.
  7. Let it chill well in ice.
  8. Put it lightly into a soufflé dish and see that the bits of orange are evenly distributed through the soufflé.
  9. Powder with sugar before serving.
Original Text
Soufflé–Orange. No. 2. Squeeze 12 oranges, but first rub off the rind on lump sugar, add the sugar to the juice and 1½ ozs. isinglass dissolved in water. Whisk this orange jelly till quite thick. Take 1 pt. of it, mix with 1 pt. of cream previously sweetened and whipped by itself. 4 more oranges must now be cut into tiny pieces (no white) and laid in sugar for ½ hour, then mixed well with the mixed whipped jelly and whipped cream. Let it chill well in ice. Put it lightly into a soufflé dish and see that the bits of orange are evenly distributed through the soufflé. Powder with sugar before serving. This mixture makes “Orange cream” if turned out of a mould.
Notes
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