Soufflé–Orange. No. 1.

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)

3 oranges in the height of the season, but if they are only coming on, or if they are going off, you should use 4. ↝ Orange, raw [Citrus fruits]
a thin slice of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 tablespoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a teacupful of milk ↝ Milk, NFS [Milk, reduced fat]
the rind of 2 oranges rubbed on lump sugar—use the common China orange. ↝ Orange, raw [Citrus fruits]
the yolks of 4 eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the whites of 5 eggs ↝ Egg, white only, raw [Eggs and omelets]

For Sauce

the juice of 5 more China oranges strained ↝ Beverages, Orange juice drink [Beverages]
sweetened with white sugar, then boiled 5 or 6 minutes. ↝ Sugar, white, confectioner's, powdered [Sugars and honey]

Instructions (8)

Boil the mixture till it thickens, stirring it well all the time to prevent it from getting lumpy.
When thick, take it off the fire; break in the yolks of 4 eggs, and mix all thoroughly together.
Then you may leave it in that state for hours.
When the soufflé is wanted, whip up the whites of 5 eggs to a very stiff froth and mix them in lightly with the other ingredients.
Then put all into the mould and set it in a pan of water on the fire, taking care that the water rises less than half-way up the outside of the mould, and that the mould itself does not touch the bottom of the pan.
Three-quarters of an hour will steam it.

For Sauce

The sauce served with it is the juice of 5 more China oranges strained and sweetened with white sugar, then boiled 5 or 6 minutes.
(Do not flavour the soufflé itself with orange juice or it will be heavy.)

Original Text

Soufflé–Orange. No. 1.
This requires 3 oranges in the height of the season, but if they are only coming on, or if they are going off, you should use 4.
Take a thin slice of butter, ½ tablespoonfuls of flour, a teacupful of milk, and the rind of 2 oranges rubbed on lump sugar—use the common China orange.
Boil the mixture till it thickens, stirring it well all the time to prevent it from getting lumpy.
When thick, take it off the fire; break in the yolks of 4 eggs, and mix all thoroughly together. Then you may leave it in that state for hours.
When the soufflé is wanted, whip up the whites of 5 eggs to a very stiff froth and mix them in lightly with the other ingredients; then put all into the mould and set it in a pan of water on the fire, taking care that the water rises less than half-way up the outside of the mould, and that the mould itself does not touch the bottom of the pan.
Three-quarters of an hour will steam it.
For Sauce: The sauce served with it is the juice of 5 more China oranges strained and sweetened with white sugar, then boiled 5 or 6 minutes. (Do not flavour the soufflé itself with orange juice or it will be heavy.)

Notes

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