Soufflé–Orange Flower

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 (5)
Instructions (11)
  1. Weigh 5 eggs in their shells and take their weight in sugar.
  2. Break the yolks into a clean basin.
  3. Put the whites by themselves into a second basin and whisk them to a stiff froth.
  4. Stir the yolks with a wooden spoon for fully 20 minutes, adding the sugar gradually and a good dessertspoonful of orange-flower water.
  5. Add the whites very carefully.
  6. Prepare a flat dish (not a silver soufflé dish, as it is too deep, and must be able to go into the oven). Butter the inside well, and also put a paper band to it 3 ins. high.
  7. Pour in the mixture, which must only three-quarter fill the dish, as it will rise to the top of the dish when in a moderate oven.
  8. Before putting into the oven, sprinkle some well-pounded ratafias over the top.
  9. Bake in a moderate oven.
  10. Serve quickly.
  11. Hand very stiff “Schaum Sauce” (see Sweet Sauces) with it.
Original Text
Soufflé–Orange Flower. (Bates. 1873.) Weigh 5 eggs in their shells and take their weight in sugar. Break the yolks into a clean basin. Put the whites by themselves into a second basin and whisk them to a stiff froth. Stir the yolks with a wooden spoon for fully 20 minutes, adding the sugar gradually and a good dessertspoonful of orange-flower water. Then add the whites very carefully. You must use a flat dish, not a silver soufflé dish, for this latter is too deep. The dish must be one not to suffer from going into the oven. Butter the inside well, and also put a paper band to it 3 ins. high, before pouring in the mixture, which must only three-quarter fill dish, as it will rise to the top of the dish when in a moderate oven. Before putting into the oven, sprinkle some well-pounded ratafias over the top. Serve quickly. Hand very stiff “Schaum Sauce” (see Sweet Sauces) with it.
Notes
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