Lemon 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 (8)

the peel of four lemons and free it from pith, chop it up very fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
the fruit in halves and strain the juice from them ↝ Lemon juice, raw [Fruits and Fruit Juices]
two table-spoonfuls of the juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
four and a half ounces of castor sugar, or five ounces if the fruit is very juicy ↝ Sugars, granulated [Sweets]
ten raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
six whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
three ounces of candied lemon peel that is cut up into very tiny pieces ↝ Lemon peel, raw [Fruits and Fruit Juices]
a wineglass of Silver Rays (white) rum

Instructions (3)

Put the chopped peel and two tablespoonfuls of the juice into a whipping pan with the castor sugar, egg yolks, egg whites, candied lemon peel, and rum.
Mix these up together with a whisk.
Place a stewpan...

Original Text

Lemon Soufflés
Petits Soufflés au Citron
Take the peel of four lemons and free it from pith, chop it up very fine, and then cut the fruit in halves and strain the juice from them; put the chopped peel and two table-spoonfuls of the juice into a whipping pan with four and a half ounces of castor sugar, or five ounces if the fruit is very juicy, ten raw yolks of eggs, six whites of eggs, three ounces of candied lemon peel that is cut up into very tiny pieces, and a wineglass of Silver Rays (white) rum, and mix these up together with a whisk; then place a stewpan

Notes

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