Raspberry Soufflés

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Put into a whipping tin nine raw yolks and three whites of eggs, two ounces of castor sugar, a few drops of Marshall's Carmine, a gill of raspberry purée and a teaspoonful of vanilla essence.
  2. Whip the mixture over boiling water till it is hot.
  3. Remove the pan and continue whipping the mixture till it is cold and thick.
  4. Add to it one and a half gills of stiffly-whipped cream.
  5. Pour it into some little papered cases.
  6. Put these into the charged ice cave for two and a half to three hours.
  7. Remove the papers.
  8. Dish up the cases on a dish paper.
  9. Sprinkle over the soufflés a little finely-shredded pistachio.
  10. Serve for a dinner sweet or for dessert with George's Cheltenham Wafers.
Original Text
Raspberry Soufflés Petits Soufflés de Framboises Put into a whipping tin nine raw yolks and three whites of eggs, two ounces of castor sugar, a few drops of Marshall's Carmine, a gill of raspberry purée and a teaspoonful of vanilla essence; whip the mixture over boiling water till it is hot, then remove the pan and continue whipping the mixture till it is cold and thick, and add to it one and a half gills of stiffly-whipped cream, and pour it into some little papered cases. Put these into the charged ice cave for two and a half to three hours, remove the papers, then dish up the cases on a dish paper, sprinkle over the soufflés a little finely-shredded pistachio, and serve for a dinner sweet or for dessert with George's Cheltenham Wafers.
Notes
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