Orange Soufflé (1877)
From Buckeye Cookery and Practical Housekeeping (1877)Recipe contributed by Mrs. Mary A. Livermore, Melrose, Massachusetts A refreshing 19th-century dessert, this Orange Soufflé blends the bright citrus flavors of fresh oranges with a delicately sweet custard and airy meringue topping. Elegant yet simple, it reflects the era’s love for refined fruit-based puddings served in glassware. This…