Monte Cristo Soufflé

Dessert

Parts of this page are hard to read. A question mark shows a best guess.

Ingredients

6	eggs, separated
6 tbsp (1/2 cup)	sugar
2 tsp	vanilla
4 cups	milk, scalded
2 tbsp	gelatin
1/2 cup	water (to soften gelatin)
2 cups	whipped cream
as needed	strawberries
as needed	bananas

Method

Separate the eggs. Add sugar and vanilla to the yolks.
Incorporate the scalded milk into the yolks.
Stir over a double boiler until thickened; remove from the heat.
Mix in gelatin softened in 1/2 cup water.
Set over ice until thick.
Fold in whipped cream, then the 6 egg whites whipped stiff.
Set in the refrigerator.
In a casserole, layer from the bottom: custard, banana, strawberry, custard, whipped cream.

Notes

The line "Pour in ... eggs" is partly illegible.
The layer list is written top to bottom: whip cream, custard, strawberry, banana, custard.

As written in 1982

Monte Cristo souffle
Separate six eggs
Add to yolks 6T sugar (1/2C)
2t vannila
Add 4C scalded milk
INCORPORATE MILK TO egg yolks.
STIR OVER DOUBLE BOILER till thickened
remove from.
Mix in 2T gelatin (softened 1/2 C H2O)
Pour in [illegible] eggs
set over ice till thick
Add 2 cups whipped cream
Add 6 whipped stiff egg whites
Set in frig.
In cassarole make
     whip cream
     custard
     strawberry
     banana
     custard