(2) Soak 2oz. of gelatine in ^ pint of cold water for four
hours, then add the grated peel of two Lemons, the juice
of three or four, according to size, 1 saltspoonful of grated
nutmeg, and lib. of powdered white sugar, and let it stand
for another hour. Pour in 1 pint of boiling water and
stir till both gelatine and sugar are quite dissolved ;
strain, and let it stand in a wide bowl to cool. When
nearly cold add 4 table-spoonfuls of sherry, and when quite
cold whisk in by degrees the whites of four eggs beaten
to a stiff froth✪ Lemon Jelly ; continue to whisk till the snow is white
and smooth and quite thick. Pour it into a mould, wetted
inside with cold water, let it stand in a ccol place for at
least eight hours, and then turn it out.
Lemon Souffle. — (1) Stir into loz. of warmed butter 4oz. of
flour ; when quite smooth, mix in j pint of milk, previously
sweetened with 1 table-spoonful of caster sugar, grate in
the rind of one small Lemon, and stir all over the fire
until thickened. Take off tire saucepan, stir in gradually
the beaten yolks of three eggs, beat the whites of four
to a stiff froth✪ Lemon Souffle, then mix them lightly with the rest.
Butter a pudding-mould, tie a strip of buttered paper
round the outside to prevent the souffle coming over as it
rises, pour the preparation into the mould, stand it in
a saucepan with boiling water to half its height, and let
it simmer by the side of the fire until firm enough to
turn out. Make a sauce with the following : Boil 2 table-
spoonfuls of crushed loaf sugar in 1 teacupful of cold
water for ten minutes, then put in the strained juice of a
For details respecting Culinary Processes, Utensils, Sauces, <£•<■., referred to, see under their special heads.
3 R 2
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
852
Lemons — continued.
Lemon. Mix 1 teaspoonful of flour with 1 wineglassful of
sherry, mix it with the syrup, and stir over the fire till
thick. Turn the pudding out on a dish, pour the sauce
over, and serve.
(2) Beat the yolks and whites of eight eggs separately,
then mix them, and stir in 4 lai’ge table-spoonfuls of caster
sugar, the thinly-peeled rinds of two Lemons, and the
strained juice of one; pour it into a buttered souffle-dish,
and bake for half-an-hour in a moderate oven. Serve
either hot or cold.
(3) Peel the rinds very thinly off three Lemons, and boil
it in 1 pint of milk and 3 table-spoonfuls of caster sugar;
then take it off the fire and leave till cold. Warm 4oz.
of butter, and beat into it sufficient flour to form a stiff
paste. Take the peel out of the milk, add the strained
juice of one Lemon, the well-beaten yolks of six eggs and
the beaten butter and flour. Stir all over a clear tire for
seven or eight minutes, then leave it to cool. Whisk the
whites of nine eggs to a stiff froth, stir them gradually in
to the souffle, pour into a well-buttered souffle-dish, tie a
wide strip of buttered paper round the top to prevent the
preparation coming over as it rises, and bake for half-an-
liour in a moderate oven. When cooked, take the paper
off, and serve. Sec Souffles.
Page 318 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Soak 2 oz. of gelatine in 1/2 pint of cold water for four hours, then add the grated peel of two Lemons, the juice of three or four, according to size, 1 saltspoonful of grated nutmeg, and 1 lb. of powdered white sugar, and let it stand for another hour. Pour in 1 pint of boiling water and stir till both gelatine and sugar are quite dissolved; strain, and let it stand in a wide bowl to cool. When nearly cold add 4 table-spoonfuls of sherry, and when quite cold whisk in by degrees the whites of four eggs beaten to a stiff froth; continue to whisk till the snow is white and smooth and quite thick. Pour it into a mould, wetted inside with cold water, let it stand in a cool place for at least eight hours, and then turn it out.
Lemon Souffle. — (1) Stir into 1 oz. of warmed butter 4 oz. of flour ; when quite smooth, mix in 1/2 pint of milk, previously sweetened with 1 table-spoonful of caster sugar, grate in the rind of one small Lemon, and stir all over the fire until thickened. Take off the saucepan, stir in gradually the beaten yolks of three eggs, beat the whites of four to a stiff froth, then mix them lightly with the rest. Butter a pudding-mould, tie a strip of buttered paper round the outside to prevent the souffle coming over as it rises, pour the preparation into the mould, stand it in a saucepan with boiling water to half its height, and let it simmer by the side of the fire until firm enough to turn out. Make a sauce with the following : Boil 2 tablespoonfuls of crushed loaf sugar in 1 teacupful of cold water for ten minutes, then put in the strained juice of a
For details respecting Culinary Processes, Utensils, Sauces, <£•<■., referred to, see under their special heads.
3 R 2
Lemons — continued.
Lemon. Mix 1 teaspoonful of flour with 1 wineglassful of sherry, mix it with the syrup, and stir over the fire till thick. Turn the pudding out on a dish, pour the sauce over, and serve.
(2) Beat the yolks and whites of eight eggs separately, then mix them, and stir in 4 large table-spoonfuls of caster sugar, the thinly-peeled rinds of two Lemons, and the strained juice of one; pour it into a buttered souffle-dish, and bake for half-an-hour in a moderate oven. Serve either hot or cold.
(3) Peel the rinds very thinly off three Lemons, and boil it in 1 pint of milk and 3 table-spoonfuls of caster sugar; then take it off the fire and leave till cold. Warm 4 oz. of butter, and beat into it sufficient flour to form a stiff paste. Take the peel out of the milk, add the strained juice of one Lemon, the well-beaten yolks of six eggs and the beaten butter and flour. Stir all over a clear fire for seven or eight minutes, then leave it to cool. Whisk the whites of nine eggs to a stiff froth, stir them gradually in to the souffle, pour into a well-buttered souffle-dish, tie a wide strip of buttered paper round the top to prevent the preparation coming over as it rises, and bake for half-anliour in a moderate oven. When cooked, take the paper off, and serve. Sec Souffles.
Records on this page
Lemon JellyLemon Souffle