Vanilla Soufflé with Strawberries

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 (9)
  1. Put into a whipping tin nine raw yolks of eggs, four whites, two and a half ounces of finely-sifted castor sugar, and a teaspoonful of vanilla essence.
  2. Whip the mixture till smooth.
  3. Put the pan containing it over some boiling water and whip it till warm.
  4. Remove the pan from the water and continue the whipping till the contents are cold and quite thick like a batter.
  5. Add to it half a pint of stiffly-whipped cream that has been sweetened with half an ounce of castor sugar, but be careful not to stir the mixture about more than possible while adding the cream.
  6. Surround a soufflé case with a band of kitchen paper, so that it stands three or four inches above the case.
  7. Pour the mixture into it.
  8. Place the soufflé in the charged ice cave for three and a half to four hours, during which time occasionally turn it from side to side, so that it becomes evenly frozen.
  9. When ready take up the soufflé, remove the band of paper, sprinkle the soufflé with shredded blanched pistachio nuts.
Original Text
Vanilla Soufflé with Strawberries Soufflé de Vanille aux Fraises Put into a whipping tin nine raw yolks of eggs, four whites, two and a half ounces of finely-sifted castor sugar, and a teaspoonful of vanilla essence; whip the mixture till smooth, then put the pan containing it over some boiling water and whip it till warm; then remove the pan from the water and continue the whipping till the contents are cold and quite thick like a batter; add to it half a pint of stiffly-whipped cream that has been sweetened with half an ounce of castor sugar, but be careful not to stir the mixture about more than possible while adding the cream; surround a soufflé case with a band of kitchen paper, so that it stands three or four inches above the case; then pour the mixture into it, and place the soufflé in the charged ice cave for three and a half to four hours, during which time occasionally turn it from side to side, so that it becomes evenly frozen. When ready take up the soufflé, remove the band of paper, sprinkle the soufflé with shredded blanched pistachio nuts, and
Notes
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