Pistachio Soufflé

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Put in a whipping tin twelve raw yolks and four whites of eggs, three ounces of castor sugar, a teaspoonful of vanilla essence, a tablespoonful of orange-flower water, a few drops of Marshall's Sap Green, and two ounces of blanched and very finely-chopped pistachio nuts.
  2. Whip this over boiling water till the mixture is warm, then take it off the fire and continue whipping it till cold and thick.
  3. Add to the mixture half a pint of stiffly-whipped double cream that is slightly sweetened, mixing this in carefully.
  4. Pour the whole into a silver or paper soufflé case around which a band of kitchen paper has been folded, standing four or five inches above the top of the case.
  5. Place it in the charged ice cave for three and a half to four hours, during which time turn the soufflé occasionally.
  6. When sufficiently frozen remove the paper, and replace it with a serviette.
  7. Dish up on a dish on a serviette, and serve for a sweet for dinner or dessert or for any cold collation.
Original Text
Pistachio Soufflé Soufflé aux Pistaches Put in a whipping tin twelve raw yolks and four whites of eggs, three ounces of castor sugar, a teaspoonful of vanilla essence, a tablespoonful of orange-flower water, a few drops of Marshall's Sap Green, and two ounces of blanched and very finely-chopped pistachio nuts; whip this over boiling water till the mixture is warm, then take it off the fire and continue whipping it till cold and thick; add to the mixture half a pint of stiffly-whipped double cream that is slightly sweetened, mixing this in carefully; then pour the whole into a silver or paper soufflé case around which a band of kitchen paper has been folded, standing four or five inches above the top of the case; place it in the charged ice cave for three and a half to four hours, during which time turn the soufflé occasionally. When sufficiently frozen remove the paper, and replace it with a serviette. Dish up on a dish on a serviette, and serve for a sweet for dinner or dessert or for any cold collation.
Notes
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