Louise Franks’ Citron Soufflé from Modern Cookery for Private Families by Eliza Acton
To obtain the flavour of the citron-rind for this celebrated Swedish Soufflé take a lump of sugar which weighs two ounces and a half, and rub it on the fruit to extract the essence, or should the...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Kitchen scale
- Paring knife
- Peeler
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Baking dish
- Oven
- Measuring cup
- Spoon
Ingredients
- cream, 1 pint
- potato-flour, 2 oz.
- milk, 2¼ pint
- butter, 2 oz.
- Rind of half citron (that of a Seville orange may be substituted on occasions)
- sugar, 2½ oz.
- yolks and white of 6 large or of 7 small eggs
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Soufflés from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Swiss Cream, or Trifle from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Small Sugar Soufflés from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
A Good Sponge Cake from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Soufflé au Grand Marnier from The Times Cookery Book by Katie Stewart
app.ckbk.com
Soufflé au Grand Marnier from The Times Cookery Book by Katie Stewart
app.ckbk.com
Lemon Sponge, or Moulded Lemon Cream from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Lemon Soufflé
saveur.com