SOUFFLÉ MIXTURE FOR PRINCE SOUFFLÉS

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Yield
10.0 – 12.0 soufflés
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (3)
  1. Put in a whipping tin two ounces of blanched and finely-chopped pistachio nuts, three ounces of vanilla sugar, a tablespoonful of orange-flower water, a few drops of vanilla essence, a little of Marshall's Sap Green to make it a pale pistachio colour, a tablespoonful of maraschino or Marshall's Maraschino Syrup, a wineglass of Silver Rays (white) rum, nine raw yolks and three raw whites of eggs, and six drops of essence of almonds.
  2. Whip the mixture over boiling water till warm, then remove the tin from the fire and continue the whipping till the contents are cold and as thick as a batter.
  3. Add to it half a pint of stiffly-whipped cream.
Original Text
SOUFFLÉ MIXTURE FOR PRINCE SOUFFLÉS.—Put in a whipping tin two ounces of blanched and finely-chopped pistachio nuts, three ounces of vanilla sugar, a tablespoonful of orange-flower water, a few drops of vanilla essence, a little of Marshall's Sap Green to make it a pale pistachio colour, a tablespoonful of maraschino or Marshall's Maraschino Syrup, a wineglass of Silver Rays (white) rum, nine raw yolks and three raw whites of eggs, and six drops of essence of almonds; whip the mixture over boiling water till warm, then remove the tin from the fire and continue the whipping till the contents are cold and as thick as a batter; add to it half a pint of stiffly-whipped cream. The quantities given are enough for ten to twelve soufflés.
Notes
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