Orange Souffle. — Two sweet or-
anges, juice and pulp, half a tea-
spoonful of orange extract, two large
or three small eggs (beaten sepa-
rately), three heaping table-spoonfuls
of powdered sugar, one teaspoonful
of caramel, one level salt-spoonful of
salt. Beat the two table-spoonfuls of
sugar gradually with the whites with
a Dover egg-beater. Into the well-
beaten yolks put one table-spoonful
of sugar and half a teaspoonful of
orange extract and salt. Put two
teaspoonfuls of butter✪ Orange Soufflé into the cutlet-
pan, rubbing the sides thoroughly.
Reserve one-third white of egg, and
put the rest in with yolks, folding
and cutting in. Put over the flame
while you spread the mixture in the
pan ; then set over hot water, cover
closely, and cook fifteen or seven-
teen minutes. Do not uncover. If the
water dries out of the pan, add more
carefully. When the mixture is set,
sprinkle the orange pulp over the
top with a spoon, and add the rest
of the beaten whites as a border
around the edge. When that is set,
lift up carefully from side of dish, and
pour under the rest of the juice in which
the caramel has been stirred. Serve
from dish or turn out upon platter.
Oyster Souffle. — Put 2 ozs. of
butter into a saucepan, and set over
the fire to melt; add a table-spoonful
of sifted flour, stir until smooth ; thin
with a gill and a half of cream and the
liquor from a dozen oysters; let come
to a boil, take from the fire, and
season with salt, cayenne, and a tea-
spoonful each of anchovy essence and
lemon -juice. Have a dozen oysters
cut in pieces (not chopped), and add
with the yolks of two eggs✪ Oyster Soufflé ; mix well,
and carefully beat in the frothed
whites of two eggs. Turn into a
souffle-case, cover the top with grated
cracker and bits of butter ; bake in a
hot oven for twenty minutes. When
done, sprinkle the top with lobster
coral and cayenne.
Pineapple Souffl6
SOUFFLES
Souffle Pudding
Pineapple Souffle, Frozen. — Peel
and chop into bits one large or two
small pineapples, fully ripe. Lay
the pulp in a deep dish, and sprinkle
each layer with sugar ; then set aside
for several hours. Mash and strain
the fruit pulp till you have one pint
of pure juice. Put it and one pint
of v. ater in a double boiler, and add
six eggs, well beaten, with I lb. of
sugar✪ Pineapple Soufflé, Frozen. Cook all together to a soft
custard ; then strain, and beat briskly
till cold. Freeze very rapidly, and
serve, either plain or with sweet
cream, flavored with a little of the
juice of the fruit. In either case,
you will find the ice a most delicious
one, and will be amply repaid for any
trouble it entails. It is richer than
sherbet and lighter than ice-cream.
Potato Souffle (sometimes called
potato omelet). — Stir into one cupful
of cold mashed potato half a cupful
of rich milk, and whip until very
smooth and light. Add three well-
beaten eggs, and pepper and salt to
taste, and beat again, hard and swift-
ly. Have ready in a frying-pan two
table-spoonfuls of melted butter✪ Potato Soufflé, and
turn the potato into this and cook as
you would an omelet. When it is
done, turn into a very hot dish, and
serve immediately. ✪ Raisin Soufflé
Page 398 · 5 recipe records on this page
Presented as published in 1902. 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
Orange Souffle. — Two sweet oranges, juice and pulp, half a teaspoonful of orange extract, two large or three small eggs (beaten separately), three heaping table-spoonfuls of powdered sugar, one teaspoonful of caramel, one level salt-spoonful of salt. Beat the two table-spoonfuls of sugar gradually with the whites with a Dover egg-beater. Into the wellbeaten yolks put one table-spoonful of sugar and half a teaspoonful of orange extract and salt. Put two teaspoonfuls of butter into the cutletpan, rubbing the sides thoroughly. Reserve one-third white of egg, and put the rest in with yolks, folding and cutting in. Put over the flame while you spread the mixture in the pan ; then set over hot water, cover closely, and cook fifteen or seventeen minutes. Do not uncover. If the water dries out of the pan, add more carefully. When the mixture is set, sprinkle the orange pulp over the top with a spoon, and add the rest of the beaten whites as a border around the edge. When that is set, lift up carefully from side of dish, and pour under the rest of the juice in which the caramel has been stirred. Serve from dish or turn out upon platter.
Oyster Souffle. — Put 2 ozs. of butter into a saucepan, and set over the fire to melt; add a table-spoonful of sifted flour, stir until smooth ; thin with a gill and a half of cream and the liquor from a dozen oysters; let come to a boil, take from the fire, and season with salt, cayenne, and a teaspoonful each of anchovy essence and lemon -juice. Have a dozen oysters cut in pieces (not chopped), and add with the yolks of two eggs ; mix well, and carefully beat in the frothed whites of two eggs. Turn into a souffle-case, cover the top with grated cracker and bits of butter ; bake in a hot oven for twenty minutes. When done, sprinkle the top with lobster coral and cayenne.
Pineapple Souffl6
Souffle Pudding
Pineapple Souffle, Frozen. — Peel and chop into bits one large or two small pineapples, fully ripe. Lay the pulp in a deep dish, and sprinkle each layer with sugar ; then set aside for several hours. Mash and strain the fruit pulp till you have one pint of pure juice. Put it and one pint of v. ater in a double boiler, and add six eggs, well beaten, with I lb. of sugar. Cook all together to a soft custard ; then strain, and beat briskly till cold. Freeze very rapidly, and serve, either plain or with sweet cream, flavored with a little of the juice of the fruit. In either case, you will find the ice a most delicious one, and will be amply repaid for any trouble it entails. It is richer than sherbet and lighter than ice-cream.
Potato Souffle (sometimes called potato omelet). — Stir into one cupful of cold mashed potato half a cupful of rich milk, and whip until very smooth and light. Add three wellbeaten eggs, and pepper and salt to taste, and beat again, hard and swiftly. Have ready in a frying-pan two table-spoonfuls of melted butter, and turn the potato into this and cook as you would an omelet. When it is done, turn into a very hot dish, and serve immediately.
Records on this page
Orange SouffléOyster SouffléPineapple Soufflé, FrozenPotato SouffléRaisin Soufflé