A Plain Souffle

Ingredients

• 1 oz. butter
• 1 oz. flour
• 1 dessertspoonful of castor sugar
• 1 gill milk
• 3 yolks
• 4 whites of eggs
• Vanilla to flavour

Method

1. 1

   Sift and dry the flour.

2. 2

   Melt butter, add flour and milk.

3. 3

   Stir until the mixture thickens.

4. 4

   Remove from the fire.

5. 5

   Add sugar, and yolks of eggs, one at a time.

6. 6

   Flavour with vanilla.

7. 7

   Fold in the stiff whites of eggs.

8. 8

   Pour into a greased tin.

9. 9

   Steam gently for 1 hour.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 28. The excerpt below is the record exactly as published.

A PLAIN SOUFFLE. 1 oz. butler. I oz. flour. I dessertspoonful of castor sujrar. I gill milk. 3 yolks. 4 whites of eggs. Vanilla to flavour. Sift and dry the flour. Melt butter, add flour and milk. Stir until the mixture thickens. Remove from the fire. Add sugar, and yolks of eggs, one at a time. Flavour with vanilla. Fold in the stiff whites of eggs. Pour into a greased tin. Steam gently for | an hour. A. Brunton, Edinburgh. APPLE CAKE. 2 tablespoon fills of castor 2 cloves or a little essence sugar. of lemon. I lb. apples. Cook apples till very soft with sugar and cloves or lemon. Set aside to cool. Paste — ^ lb flour (self-raising). | 3 ozs. butter

Cook this with the app: pantry check, scaling, and the assistant.