Soufflé Mixture for Duchess Soufflés

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Yield
14.0 soufflés
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (5)
  1. Put in a whipping tin nine raw yolks and three whites of eggs, two ounces of castor sugar, two ounces of blanched and skinned and very finely chopped almonds that have been baked a pale brown colour, two tablespoonsfuls of the purée prepared as below, four drops of essence of almonds, a tea-spoonful of vanilla essence, and a wineglass of Silver Rays (white) rum.
  2. Whip the mixture over boiling water till warm.
  3. Take it from the fire and continue whipping it until it is cold.
  4. Add to it a quarter-pint of sweetened cream that has been stiffly whipped.
  5. Pour into the cases as instructed above.
Original Text
SOUFFLÉ MIXTURE FOR DUCHESS SOUFFLÉS.—Put in a whipping tin nine raw yolks and three whites of eggs, two ounces of castor sugar, two ounces of blanched and skinned and very finely chopped almonds that have been baked a pale brown colour, two tablespoonsfuls of the purée prepared as below, four drops of essence of almonds, a tea-spoonful of vanilla essence, and a wineglass of Silver Rays (white) rum; whip the mixture over boiling water till warm, then take it from the fire and continue whipping it until it is cold; add to it a quarter-pint of sweetened cream that has been stiffly whipped and pour into the cases as instructed above. The quantities given are sufficient for fourteen soufflés.
Notes
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