Reference > Farmer's Cookbook > COLD DESSERTS > Coffee Soufflé
  Spanish Cream Columbian Pudding  
CONTENTS · BIBLIOGRAPHIC RECORD

Coffee Soufflé

11/2 cups coffee infusion
1/4 teaspoon salt
1/2 cup milk
3 eggs
2/3 cup sugar
1/2 teaspoon vanilla
1 tablespoon granulated gelatine

Mix coffee infusion, milk, one-half of the sugar and gelatine, and heat in double boiler. Add remaining sugar, salt, and yolks of eggs slightly beaten; cook until mixture thickens, remove from range, add whites of eggs beaten until stiff and vanilla. Mould, chill, and serve with cream.


CONTENTS · BIBLIOGRAPHIC RECORD
  Spanish Cream Columbian Pudding  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors