Pineapple Soufflé

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Yield
16.0 people
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Purée for Pineapple Soufflé
Instructions (11)
  1. Put into a stewpan eighteen raw yolks of eggs, six whites, six ounces of castor sugar, a dessertspoonful of vanilla essence, a saltspoonful of Marshall's Apricot Yellow, a gill and a half of purée of pineapple, prepared as below, ten or twelve drops of essence of pineapple, and a wine-glass of Marshall's Noyeau Syrup.
  2. Whip these all together over boiling water till quite warm.
  3. Then remove the whipping tin and whip the mixture until cold and thick.
  4. Then add half a pint of stiffly-whipped cream.
  5. Pour into a soufflé case that has been surrounded with a band of white paper standing about three inches above the rim of the case.
  6. Stand this in the charged ice cave for three and a half to four hours, occasionally turning the case from side to side during the freezing.
  7. When the soufflé is ready to serve remove the paper band from it, and place round it a clean folded serviette.
  8. Serve on a dish paper for a dinner sweet.
  9. A little shredded blanched pistachio can, if liked, be sprinkled on the top of the soufflé.
PURÉE FOR PINEAPPLE SOUFFLÉ
  1. Take half a cooked pineapple, remove the specks from it, and pound the fruit till smooth.
  2. Then rub it through a wire sieve, and use.
Original Text
Pineapple Soufflé Soufflé d'Ananas Put into a stewpan eighteen raw yolks of eggs, six whites, six ounces of castor sugar, a dessertspoonful of vanilla essence, a saltspoonful of Marshall's Apricot Yellow, a gill and a half of purée of pineapple, prepared as below, ten or twelve drops of essence of pineapple, and a wine-glass of Marshall's Noyeau Syrup: whip these all together over boiling water till quite warm, then remove the whip-ping tin and whip the mixture until cold and thick; then add half a pint of stiffly-whipped cream, and pour into a soufflé case that has been surrounded with a band of white paper standing about three inches above the rim of the case; stand this in the charged ice cave for three and a half to four hours, occasionally turning the case from side to side during the freezing, and when the soufflé is ready to serve remove the paper band from it, and place round it a clean folded serviette. Serve on a dish paper for a dinner sweet. A little shredded blanched pistachio can, if liked, be sprinkled on the top of the soufflé. The quantities given above are enough for sixteen people, and the mixture may, if liked, be frozen in small soufflé cases instead of the large case. PURÉE FOR PINEAPPLE SOUFFLÉ.—Take half a cooked pineapple, remove the specks from it, and pound the fruit till smooth; then rub it through a wire sieve, and use.
Notes
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