Soufflé–Iced. No. 4. Lemon. (Lady Holland.)

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 (6)

2 ozs. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of 12 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the rind of 3 lemons ↝ Lemon, raw [Citrus fruits]
the juice of 2 ↝ Lemon, raw [Citrus fruits]
sweetening to your taste ↝ Almond milk, sweetened [Plant-based milk]
the 12 whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (2)

Stir all over the fire with a wooden spoon, sweetening to your taste; stir on till it gets thick like custard, but take great care it does not boil; let it then get quite cold.
Now whisk the 12 whites up quite stiff in a separate basin in a gentle heat and mix them with the cold custard; put the mixture into a silver soufflé dish and place in “ice cave” 3 or 4 hours.

Original Text

Soufflé–Iced. No. 4. Lemon. (Lady Holland.)
Take 2 ozs. of fresh butter, the yolks of 12 eggs, the rind of 3 lemons and the juice of 2.
Stir all over the fire with a wooden spoon, sweetening to your taste; stir on till it gets thick like custard, but take great care it does not boil; let it then get quite cold.
Now whisk the 12 whites up quite stiff in a separate basin in a gentle heat and mix them with the cold custard; put the mixture into a silver soufflé dish and place in “ice cave” 3 or 4 hours.

Notes

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