Ingredients
2 envelopes unflavored gelatin
1/4 cup water
4 eggs
2/3 cup sugar
1 can pumpkin (1-lb)
1/4 cup rum
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground mace
1/4 tsp ground cloves
1 cup whipping cream, whipped
1 candied kumquats (optional)
Directions
Sprinkle gelatin over water to soften. Heat over low heat to dissolve
gelatin. Beat eggs thoroughly in bowl. Gradually add sugar and
continue to beat until mixture is smooth and very thick. Stir in
pumpkin, rum, cinnamon, ginger, mace and cloves. Blend in gelatin
well and fold in whipped cream. Oil 6-inch band of foil and place
around outside edges of oiled 1 1/2-quart souffle dish, oiled side
in, to form standing collar. (Or use an oiled 2-quart fluted ring
mold and do not add collar.) Fill dish with pumpkin mixture and chill
until set. Carefully remove foil collar and decorate top of souffle
with candied kumquats. Or dip fluted mold in hot water very quickly
and turn out onto serving platter. Serve with additional whipped
cream, if desired.
Servings: 8 servings
Cold Pumpkin Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Pumpkin; Squash; Vegetable
The History of Recipes
Recipes as a concept can be traced far back into history, at least as far into history as pharonic Egypt, and maybe even further. In practice though, generally, these early cookbooks were just basic pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians are a few clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into appetizers, entrees and desserts, a very modern way of dining. He also tells us how the cooks of Roman times were skilled in the use of many different aromatic flavors, including many that are still in use today such as basil, mint and dill. Over the succeeding few hundred years, the powerful and rich houses competed to offer the most extravagent meals, and because of this chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, trying out, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, cook books were in great demand, as a result of higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Cold Pumpkin Souffle recipe.
