Lift the stewpan off the fire, then take three eggs, break
them into a cup, divide the whites from the yolks, and
put the yolks one at a time into the mixture. When all
are well beaten in, add fifteen drops of vanilla, or any
other suitable flavouring.
It is a little dangerous to say how much flavouring
should be put into anything : firstly, because tastes
differ about flavours : and, secondl)’’, because essences
vary in strength. Vanilla essence, for example, is very
much stronger when the bottle is freshly opened than it
is after it has been used three or four times. Therefore,
as I said when we were speaking of puddings, it is best
to put a small quantity of essence in at a time, and taste
it before adding more. If a newly-opened bottle of vanilla
is used, fifteen drops will be too much.
We must now whisk the whites of the eggs, with one
more white added to make four whites, till we have a firm
stiff froth, so firm that we can cut it through with a knife.
Souffles. 47
(In making souffles we must always have more whites
than yolks of eggs.) If we have an egg whisk we can
soon make the eggs firm ; but if not we should put the
whites on a plate, and beat them with a clean, broad-
bladed knife that has been dipped in cold water and
wiped dry. Also we shall find that the eggs will froth
much more quickly if beaten in a draught. When they
are quite firm stir them lightly into the mi.Kture, and pour
it into the tin already prepared. Have ready a saucepan
with boiling water that will come half way up the mould,
and that will not reach the paper tied round the tin. Lay
a piece of buttered paper on the top of the pudding. Put
on the lid and steam the pudding till done. When it is
firm in the middle if touched with the finger it is sufficiently
cooked.
There is, however, still one more point to be attended
to, and that is, the souffld must be gently steamed. If
the water is allowed to boil fast round it, it will be spoiled.
It will take from twenty to thirty minutes.
While the pudding is being steamed we may make the
sauce. Put a quarter of a pint of cold water in a sauce-
j)an, and add one ounce of loaf sugar and a tablespoonful
of jam ; boil together till the sauce is reduced to half the
quantity, and add four or five drops of lemon juice.
When the souffld is turned into a dish, strain the sauce
round it, being careful not to touch the sides, and it is
ready to serve.
If we think over the cost of the ingredients of which
this pudding is composed, we shall find that it costs
eightpence. A quarter of a pint of milk, one penny ;
(our eggs, fourpence ; butter for greasing the paper and
the tin, twopence ; flour, flavouring, and sugar, one penny.
The sauce will cost twopence-halfpenny ; that is, if we
allow twopence for the jam, a halfpenny for the sugar,
and make ourselves a present of the four drops of lemon
juice. I do not think any one will say that, considering
this is a superior pudding, it is an expensive one.
By following the above directions soufflds may be made
of all kinds of farinaceous substances, such as arrowroot,
ground rice, or tapioca, also of sponge biscuits and choco-
late. The flavouring also may be varied to suit the taste.
Some people like a souffld flavoured with strong coflee.
48
The Girl's Own Cookery Book. ✪ Soufflé
Page 28 · 1 recipe record on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lift the stewpan off the fire, then take three eggs, break them into a cup, divide the whites from the yolks, and put the yolks one at a time into the mixture. When all are well beaten in, add fifteen drops of vanilla, or any other suitable flavouring.
It is a little dangerous to say how much flavouring should be put into anything : firstly, because tastes differ about flavours : and, secondl)’’, because essences vary in strength. Vanilla essence, for example, is very much stronger when the bottle is freshly opened than it is after it has been used three or four times. Therefore, as I said when we were speaking of puddings, it is best to put a small quantity of essence in at a time, and taste it before adding more. If a newly-opened bottle of vanilla is used, fifteen drops will be too much.
We must now whisk the whites of the eggs, with one more white added to make four whites, till we have a firm stiff froth, so firm that we can cut it through with a knife.
Souffles. 47
(In making souffles we must always have more whites than yolks of eggs.) If we have an egg whisk we can soon make the eggs firm ; but if not we should put the whites on a plate, and beat them with a clean, broadbladed knife that has been dipped in cold water and wiped dry. Also we shall find that the eggs will froth much more quickly if beaten in a draught. When they are quite firm stir them lightly into the mi.Kture, and pour it into the tin already prepared. Have ready a saucepan with boiling water that will come half way up the mould, and that will not reach the paper tied round the tin. Lay a piece of buttered paper on the top of the pudding. Put on the lid and steam the pudding till done. When it is firm in the middle if touched with the finger it is sufficiently cooked.
There is, however, still one more point to be attended to, and that is, the souffld must be gently steamed. If the water is allowed to boil fast round it, it will be spoiled. It will take from twenty to thirty minutes.
While the pudding is being steamed we may make the sauce. Put a quarter of a pint of cold water in a saucej)an, and add one ounce of loaf sugar and a tablespoonful of jam ; boil together till the sauce is reduced to half the quantity, and add four or five drops of lemon juice. When the souffld is turned into a dish, strain the sauce round it, being careful not to touch the sides, and it is ready to serve.
If we think over the cost of the ingredients of which this pudding is composed, we shall find that it costs eightpence. A quarter of a pint of milk, one penny ; (our eggs, fourpence ; butter for greasing the paper and the tin, twopence ; flour, flavouring, and sugar, one penny. The sauce will cost twopence-halfpenny ; that is, if we allow twopence for the jam, a halfpenny for the sugar, and make ourselves a present of the four drops of lemon juice. I do not think any one will say that, considering this is a superior pudding, it is an expensive one.
By following the above directions soufflds may be made of all kinds of farinaceous substances, such as arrowroot, ground rice, or tapioca, also of sponge biscuits and chocolate. The flavouring also may be varied to suit the taste. Some people like a souffld flavoured with strong coflee.
The Girl's Own Cookery Book.
Records on this page
Soufflé