Greengage Soufflé

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

eight raw yolks ↝ Egg, yolk only, raw [Eggs and omelets]
three whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
the contents of a small bottle of vanilla essence
sufficient of Marshall’s Sap Green to make it a nice pistachio colour ↝ Soybeans, green, raw [Vegetables and Vegetable Products]
a dessertspoonful of rose water ↝ Water, tap [Tap water]
a tablespoonful of Marshall’s Maraschino Syrup
half a wineglass of Silver Rays (white) rum
a gill of the purée from raw ripe greengages that have been rubbed through a hair sieve ↝ Prune puree [Fruits and Fruit Juices]
six or eight drops of almond essence ↝ Almond chicken [Stir-fry and soy-based sauce mixtures]
a quarter-pound of castor sugar ↝ Sugars, granulated [Sweets]
a pint of whipped cream that is slightly sweetened ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
blanched, skinned and finely-shredded pistachio nuts ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]

Instructions (8)

Put into a whipping tin eight raw yolks and three whites of eggs, the contents of a small bottle of vanilla essence, sufficient of Marshall’s Sap Green to make it a nice pistachio colour, a dessertspoonful of rose water, a tablespoonful of Marshall’s Maraschino Syrup, half a wineglass of Silver Rays (white) rum, a gill of the purée from raw ripe greengages that have been rubbed through a hair sieve, six or eight drops of almond essence, and a quarter-pound of castor sugar.
Whip the mixture over boiling water till it is warm, then take from the fire and continue the whipping till the mixture is cold and thick.
Add a pint of whipped cream that is slightly sweetened, but be careful not to stir the mixture much after the cream is added.
Surround a soufflé case with a band of paper, so that it stands about five or six inches above the rim of the case.
Pour in the mixture to within an inch of the top.
Place the soufflé in the charged ice cave for three and a half to four hours, during which time turn it occasionally from side to side so as to get it evenly frozen.
When ready to serve take up the soufflé, remove the paper band and replace it with a gilt paper band or a folded serviette.
Sprinkle the soufflé with blanched, skinned and finely-shredded pistachio nuts, and serve for a sweet for dinner or any cold service.

Original Text

Greengage Soufflé
Soufflé de Prunes de Reine-Claude
Put into a whipping tin eight raw yolks and three whites of eggs, the contents of a small bottle of vanilla essence, sufficient of Marshall’s Sap Green to make it a nice pistachio colour, a dessertspoonful of rose water, a tablespoonful of Marshall’s Maraschino Syrup, half a wineglass of Silver Rays (white) rum, a gill of the purée from raw ripe greengages that have been rubbed through a hair sieve, six or eight drops of almond essence, and a quarter-pound of castor sugar; whip the mixture over boiling water till it is warm, then take from the fire and continue the whipping till the mixture is cold and thick; add a pint of whipped cream that is slightly sweetened, but be careful not to stir the mixture much after the cream is added. Surround a soufflé case with a band of paper, so that it stands about five or six inches above the rim of the case; pour in the mixture to within an inch of the top, place the soufflé in the charged ice cave for three and a half to four hours, during which time turn it occasionally from side to side so as to get it evenly frozen; then when ready to serve take up the soufflé, remove the paper band and replace it with a gilt paper band or a folded serviette, sprinkle the soufflé with blanched, skinned and finely-shredded pistachio nuts, and serve for a sweet for dinner or any cold service.

Notes

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