10. We add one gill of milk (a gill is a quarter of a pint).
11. We put the stewpan on the fire, and stir smoothly
with a wooden spoon until it thickens.
12. We then take the stewpan off the fire again.
13. We add to the mixture the yolks of three eggs, one at
a time, and beat all well together.
14. We take the three whites of the eggs, and put them
in a basin with one more white to make four, adding half a
saltspoonful of salt, and then whip the whites quite stiff.
15. We add the whites to the above mixture and stir it
lightly.
16. We now add the flavouring — half a teaspoonful of
Vanilla essence.
N.B. — If the essence is very strong, or the bottle newly opened, so much is
not required.
17. We mix all together and pour it into the buttered
tin.
18. We have ready a saucepan half filled with hot water,
and put it on the fire to boil.
19. When the water boils we stand the tin in it, but we
must be careful that the water does not reach the paper
round the tin, for it is only the steam which cooks the pudding.
20. We move the saucepan to the side of the fire, and
let the pudding steam from twenty to thirty minutes.
21. We must watch it, not letting the water boil too
fast, or the saucepan will get dry and the pudding will burn.
376 National Training School for Cookery.
22. When it is sufficiently steamed, we take the tin out
of the saucepan of water.
N.B. — To test if the pudding be done, we should touch the centre of the
pudding with our finger ; it should feel firm.
23. We shake the tin and turn the Souffle Pudding out
on a hot dish, and pour the sauce round it, which we must
prepare while the souffle is being steamed.
N.B. — If a baked Vanilla Souffle' Pudding is required, we put the tin in a
quick oven (the thermometer at the oven door should rise to 2400) to
bake for half an hour, instead of putting it in the boiling water. No
sauce is then wanted.
Now we will make the sauce for the Steamed Vanilla
Souffle' Pudding.
For Wine Sauce.
1. We take a small saucepan and put in it one ounce of
loaf sugar and one gill (or quarter pint) of cold water.
2. We put the saucepan on the fire, and stir the sugar
and water with a spoon until the sugar has quite melted,
and it has become a smooth syrup reduced in quantity.
3. We put into it a tablespoonful of apricot jam.
4. We stir it all together over the fire to melt the ja7n.
5. We add a wineglassful of sherry and half a teaspoonful
of lemon juice✪ Wine Sauce for Souffle. We stir it all again.
6. We take the stewpan off the fire and pour the sauce
round the soufflet pudding.
N.B. We must pour the sauce round the pudding very carefully, so as not
to drop any of it on the side of it.
We can make a Custard Sauce if preferred :
1. We break a whole egg in a basin and whip it well.
2. We add half a teaspoonful of pounded sugar.
3. We add one gill (quarter pint) of milk, and six drops
of Vanilla essence.
4. We pour all the mixture into a jug or gallipot.
5. We get a large saucepan of hot water and put it on
the fire.
Lessons on Making Souffles. — Vanilla Souffle. 377
6. We stand the gallipot in a saucepan.
N.B. — The water must only come halfway up the gallipot.
7. We stir the mixture in the gallipot with a wooden
spoon.
8. As soon as the mixture has thickened we take the
gallipot out of the saucepan.
Page 142 · 2 recipe records on this page
Presented as published in 1891. 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
10. We add one gill of milk (a gill is a quarter of a pint).
11. We put the stewpan on the fire, and stir smoothly with a wooden spoon until it thickens.
12. We then take the stewpan off the fire again.
13. We add to the mixture the yolks of three eggs, one at a time, and beat all well together.
14. We take the three whites of the eggs, and put them in a basin with one more white to make four, adding half a saltspoonful of salt, and then whip the whites quite stiff.
15. We add the whites to the above mixture and stir it lightly.
16. We now add the flavouring — half a teaspoonful of Vanilla essence.
N.B. — If the essence is very strong, or the bottle newly opened, so much is not required.
17. We mix all together and pour it into the buttered tin.
18. We have ready a saucepan half filled with hot water, and put it on the fire to boil.
19. When the water boils we stand the tin in it, but we must be careful that the water does not reach the paper round the tin, for it is only the steam which cooks the pudding.
20. We move the saucepan to the side of the fire, and let the pudding steam from twenty to thirty minutes.
21. We must watch it, not letting the water boil too fast, or the saucepan will get dry and the pudding will burn.
376 National Training School for Cookery.
22. When it is sufficiently steamed, we take the tin out
of the saucepan of water.
N.B. — To test if the pudding be done, we should touch the centre of the
pudding with our finger ; it should feel firm.
23. We shake the tin and turn the Souffle Pudding out on a hot dish, and pour the sauce round it, which we must prepare while the souffle is being steamed.
N.B. — If a baked Vanilla Souffle' Pudding is required, we put the tin in a quick oven (the thermometer at the oven door should rise to 2400) to bake for half an hour, instead of putting it in the boiling water. No sauce is then wanted.
Now we will make the sauce for the Steamed Vanilla Souffle' Pudding.
For Wine Sauce.
1. We take a small saucepan and put in it one ounce of loaf sugar and one gill (or quarter pint) of cold water.
2. We put the saucepan on the fire, and stir the sugar and water with a spoon until the sugar has quite melted, and it has become a smooth syrup reduced in quantity.
3. We put into it a tablespoonful of apricot jam.
4. We stir it all together over the fire to melt the jam.
5. We add a wineglassful of sherry and half a teaspoonful of lemon juice. We stir it all again.
6. We take the stewpan off the fire and pour the sauce
round the soufflet pudding.
N.B. We must pour the sauce round the pudding very carefully, so as not to drop any of it on the side of it.
We can make a Custard Sauce if preferred :
1. We break a whole egg in a basin and whip it well.
2. We add half a teaspoonful of pounded sugar.
3. We add one gill (quarter pint) of milk, and six drops
of Vanilla essence.
4. We pour all the mixture into a jug or gallipot.
5. We get a large saucepan of hot water and put it on the fire.
Lessons on Making Souffles. — Vanilla Souffle. 377
6. We stand the gallipot in a saucepan.
N.B. — The water must only come halfway up the gallipot.
7. We stir the mixture in the gallipot with a wooden spoon.
8. As soon as the mixture has thickened we take the gallipot out of the saucepan.
Records on this page
Wine Sauce for SouffleCustard Sauce for Souffle