Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/2 cp sifted all-purpose flour
1 cp orange juice
4 eggs plus 1 egg white
1/2 cp sugar
1 tbsp lemon juice
1 tbsp grated orange peel
whipped cream or favorite sauce
1 - Start oven at moderately hot (400 degrees F.)
2 - Butter 2-qt. deep casserole generously with butter.
3 - Coat greased surface with granulated sugar.
4 - Combine flour and a little orange juice in saucepan, stirring until smooth.
5 - Set over low heat.
7 - Add remaining orange juice a little at a time, stirring constantly.
8 - Cook and stir until slightly thickened.
9 - Remove from heat.
10 - Add unbeaten egg yolks, one at a time, beating well after each addition.
11 - Add half the sugar.
12 - Mix.
13 - Stir in lemon juice and orange peel.
14 - Whip egg whites until they stand in stiff peaks when beater is removed/.
15 - Fold remaining sugar into egg whites, then fold orange mixture into whites.
16 - Pour at once into prepared baking dish.
17 - Set dish in shallow pan of hot water.
18 - Bake about 30 minutes.
19 - Serve at once.
Makes 6 servings.
Lemon Souffle: Use the above recipe. Substitute 1/2 cp lemon juice
for half the liquid, that is, use 1/2 cp lemon juice, 1/2 cp orange juice.
Increase the 1/2 cp sugar to 3/4 cp. Use 2 tbsp grated
lemon peel in place of the orange peel.