the fire till boiling:, and boil for three minutes. Take off the
fire and let it cool slightly, then mix in the yolks t of eggs,
and the vanilla and sugar; whip the whites to a very stiff
froth and mix in lightly, a spoonful at a time. Pour into a
prepared souffi6 tin, cover with a buttered paper, and steam
gently twenty minutes. The tin must be ready buttered, and
a band of cartridge paper three inches deep buttered and tied
round the outside so as to allow room for rising.
Chocolate Souffle.
One oz. castor sugar, i oz. Vienna flour, 3 oz. Cadburjr's
chocolate grated, 4 eggs. Separate the whites from the yolks of
the eggs, and put them into different basins ; add to the yolks
the sugar, flour, and chocolate, and stir for five or six minutes.
Whisk the whites to a stiff froth, and lightly mix them in.
Pour into a buttered souffle" or small cake tin, and bake in
a moderate oven from fifteen to twenty minutes. When done,
fasten a white napkin or paper frill round and send at once
to table with sugar sprinkled over. This must not be allowed
to stand as it goes down directly.
Omolette Souffle.
Four eggs, 1 teaspoonful cornflour, J teaspoonful vanilla
essence, 1 dessertspoonful sugar. Separate the yolks from
the whites of the eggs; put the yolks into a basin and add
to them the corn-flour, sugar, and flavouring; stir with a
wooden spoon for five minutes. Whisk the whites to a stiff
froth and mix lightly in. Put 2 oz. of fresh butter into a
small iron frying pan and put it on the gas or fire till it
bubbles; then pour the mixture into it. When the bottom
side is set, put it under the grill, or in the oven for three or
four minutes. Serve with sugar sprinkled over, on a hot dish.
Souffle au Marasquin.
Six ratafia cakes, 6 oz. castor sv^»ar, $ ^£%&> 1 ^lass of
Maraschino. Pound the ratafias •, add to tV^m ^ ^*px «A
MISS CAMERON'S COOKERY BOOK. 167
;he yolks of the eggs well boaten; stir well; add the Mara-
schino, and lastly, the whites of the eggs beaten to a stiff froth.
Pour into a prepared souffle tin, and bake a quarter of an hour
to twenty minutes. Serve at once.
Lemon Souffle.
One and a half oz. butter, 1 J oz. sugar, 1 J oz. arrowroot,
1 lemon, i eggs, \ pint of milk. Peel the rind off the lemon
thinly and put it into the milk to steep in a warm place;
dissolve the sugar in the milk, then melt the butter ; mix in
the arrowroot; strain the milk on to this, and boil three
minutes, stirring all the time; take off the fire, and stir in
the yolks ; whisk the whites to a stiff froth and mix in lightly.
Pour into a buttered souffle tin and bake, or steam thirty to
forty minutes.
Iced Coffee Souffle\
Six yolks of eggs, 3 whites of eggs, 2 large tablespoonfuls
strong coffee, 2 oz. castor sugar, \ pint whipped cream. Put
into a large basin the yolks of eggs, the whites, the sugar,
and the coffee; place this over a saucepan of boiling water,
and whip till like a thick batter — it will take fifteen to twenty
minutes — then remove the basin. Stand it on ice and whip till
cool ; add to this the cream ; pour into a souffle^ mould, which
has paper surrounding it 2 inches above the top, or into two
little moulds, and put in an ice oave or on ice for two hours.
Serve in the souffle dish with a napkin round, or in a silver
case.
Iced Strawberry Souffle.
Eight yolks of eggs, 3 whites of eggs, 2 oz. castor sugar,
\ pint strawberries rubbed through a sieve, a few drops of
liquid carmine, f pint whipped cream. Put in a large basin
the eggs, strawberry juice, sugar, and colouring, and whip
over boiling water twenty minutes ; take off the boiling water^
Stand on ice and whip till cold \ add t\x^ oteuccu ^m \^
168 MISS CAMERON'S COOKERY BOOK. ✪ Rice Souffle
Page 66 · 6 recipe records on this page
Presented as published in 1898. 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
the fire till boiling:, and boil for three minutes. Take off the fire and let it cool slightly, then mix in the yolks of eggs, and the vanilla and sugar ; whip the whites to a very stiff froth and mix in lightly, a spoonful at a time. Pour into a prepared souffi6 tin, cover with a buttered paper, and steam gently twenty minutes. The tin must be ready buttered, and a band of cartridge paper three inches deep buttered and tied round the outside so as to allow room for rising.
Chocolate Souffle.
One oz. castor sugar, 1 oz. Vienna flour, 3 oz. Cadbury's chocolate grated, 4 eggs. Separate the whites from the yolks of the eggs, and put them into different basins ; add to the yolks the sugar, flour, and chocolate, and stir for five or six minutes. Whisk the whites to a stiff froth, and lightly mix them in. Pour into a buttered souffle" or small cake tin, and bake in a moderate oven from fifteen to twenty minutes. When done, fasten a white napkin or paper frill round and send at once to table with sugar sprinkled over. This must not be allowed to stand as it goes down directly.
Omolette Souffle.
Four eggs, 1 teaspoonful cornflour, J teaspoonful vanilla essence, 1 dessertspoonful sugar. Separate the yolks from the whites of the eggs; put the yolks into a basin and add to them the corn-flour, sugar, and flavouring; stir with a wooden spoon for five minutes. Whisk the whites to a stiff froth and mix lightly in. Put 2 oz. of fresh butter into a small iron frying pan and put it on the gas or fire till it bubbles; then pour the mixture into it. When the bottom side is set, put it under the grill, or in the oven for three or four minutes. Serve with sugar sprinkled over, on a hot dish.
SSouffle au Maraschino.
Six ratafia cakes, 6 oz. castor sugar, 4 eggs, 1 glass of Maraschino. Pound the ratafias ; add to them the yolks of the eggs well beaten; stir well; add the Maraschino, and lastly, the whites of the eggs beaten to a stiff froth.. Pour into a prepared souffle tin, and bake a quarter of an hour to twenty minutes. Serve at once.
Lemon Souffle.
One and a half oz. butter, 1 J oz. sugar, 1 J oz. arrowroot, 1 lemon, i eggs, \ pint of milk. Peel the rind off the lemon thinly and put it into the milk to steep in a warm place; dissolve the sugar in the milk, then melt the butter ; mix in the arrowroot; strain the milk on to this, and boil three minutes, stirring all the time; take off the fire, and stir in the yolks ; whisk the whites to a stiff froth and mix in lightly. Pour into a buttered souffle tin and bake, or steam thirty to forty minutes.
Iced Coffee Souffle\
Six yolks of eggs, 3 whites of eggs, 2 large tablespoonfuls strong coffee, 2 oz. castor sugar, \ pint whipped cream. Put into a large basin the yolks of eggs, the whites, the sugar, and the coffee; place this over a saucepan of boiling water, and whip till like a thick batter — it will take fifteen to twenty minutes — then remove the basin. Stand it on ice and whip till cool ; add to this the cream ; pour into a souffle^ mould, which has paper surrounding it 2 inches above the top, or into two little moulds, and put in an ice oave or on ice for two hours. Serve in the souffle dish with a napkin round, or in a silver case.
Iced Strawberry Souffle.
Eight yolks of eggs, 3 whites of eggs, 2 oz. castor sugar, \ pint strawberries rubbed through a sieve, a few drops of liquid carmine, f pint whipped cream. Put in a large basin the eggs, strawberry juice, sugar, and colouring, and whip over boiling water twenty minutes ; take off the boiling water, stand on ice and whip till cold ; add the cream ; pour into
Records on this page
Rice SouffleChocolate SouffleOmolette SouffleLemon SouffleIced Coffee SouffleIced Strawberry Souffle