(Recipe #24, page 167)
Ingredients: ½ pound flour [1-3/4 cups], 3 ounces of butter, ⅜ quart [1-1/2 cups] of milk. 2 tablespoons of sugar, 6 eggs, lemon peel or 8 ground bitter almonds, and 1½ teaspoons of salt. Continue reading
(Recipe #24, page 167)
Ingredients: ½ pound flour [1-3/4 cups], 3 ounces of butter, ⅜ quart [1-1/2 cups] of milk. 2 tablespoons of sugar, 6 eggs, lemon peel or 8 ground bitter almonds, and 1½ teaspoons of salt. Continue reading
(Recipe #23, pages 166 – 167)
Ingredients: good cooking apples, preserves for filling them, ¼ pound of butter, ¼ pound of flour [a little less than 1 cup], ¼ pound [1/2 cup] of sugar, 6 eggs, ¼ quart [1 cup] of milk, and the peel of half a lemon. Continue reading
(Recipe #22, page 166)
Ingredients; ¾ pound [1-3/4 cups] of rice, ¼ pound of butter, ¼ pound [1/2 cup] of sugar, vanilla, a scant 1¾ quarts [7 cups] of milk, 8 eggs, apricot preserves, apricot puree. Continue reading
(Recipe #21, page 166)
Soak ¾ pound of stale white bread without crust in milk and stir it thoroughly. Then cream a knob of butter the size of an egg, and add 9 egg yolks, some ground almonds, a few bitter lemon peels, 2–3 tablespoons of sugar, bread [from above], beaten egg white, 1 pound of pitted sour cherries mixed with sugar, and bake for an hour. Continue reading
(Recipe #20, page 166)
Use 1 rhubarb compote and half the dough from the recipe for sponge pudding. Put part of the dough in a buttered mold, spread the compote over it, cover with the remaining dough, and bake the soufflé for ¾ hour in a moderate oven. Continue reading
(Recipe #15, page 165)
Mix together thoroughly a heaping tablespoon of flour with ⅛ quart [1/2 cup] of warm milk and 1/16 quart [1/4 cup] of water. Then beat 4 fresh whole eggs with a little salt and mix with the milk. Continue reading
(Recipe #10, page 164)
Crumble about 15 pieces of zwieback, moisten the crumbs with milk, add 2 ounces of creamed butter, 6–8 egg yolks, and 2 ounces of granulated sugar [1/4 cup], and finally fold in the beaten egg whites. Continue reading
(Recipe #9, page 164)
Pour boiling milk over 6–8 slices of zwieback and let them soak; while still warm, stir in a knob of butter (it must not be too thin). Add 2 ounces of grated almonds, 8–10 egg yolks, sugar, lemon to taste, and a cupful of previously refreshed raisins; finally fold in stiffly beaten egg whites and bake for 1 hour in a mold or soufflé dish. Continue reading
(Recipe #8, page 164)
Ingredients: 7 ounces of fine flour, ¼ pound of sugar [1/2 cup], ¼ pound of butter, 2 ounces of ground almonds, 4 eggs, ⅜ quart of milk [1-1/2 cups] flavored with vanilla or lemon peel. Continue reading
(Recipe #7, pages 163 – 164)
Use the same dough as for sponge pudding (section VIII, no. 17) and bake it for 1 hour. Before folding in the egg whites, stir in 3 ounces of 2-day-old grated white bread. Continue reading