Recipe: Orange Souffle

  • Juice of three oranges,
  • One-half cup of water,
  • One-half cup of sugar,
  • Five level tablespoons of cornstarch.

Dissolve the starch and sugar in the water and then add the juice and bring to a boil. Cook for five minutes and then cool. Now add the

  • Yolks of two EGGS,
  • One orange cut in tiny pieces.

Beat to mix and then carefully cut and fold in the stiffly beaten whites of two EGGS. Pour into a well-buttered SOUFFLÉ dish and set in a pan of warm water. Bake in a moderate oven until firm in the centre. Serve warm, with orange syrup for a Sauce.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss