Arrowroot Souffle

Ingredients

• four table-spoonfuls of arrowroot
• a cupful of milk
• a pint of boiling milk
• two table-spoonfuls of sugar
• the well-beaten yolks of six eggs

Method

1. 1

   Mix four tablespoonfuls of arrowroot with a cupful of milk.

2. 2

   Stir it gradually into a pint of boiling milk, and add two tablespoonfuls of sugar on which the rind of a lemon has been rubbed.

3. 3

   Let it boil for a quarter of an hour, stirring all the time.

4. 4

   Take it from the fire and let it cool, then stir in the well-beaten yolks of six eggs.

5. 5

   Well oil a plain tin mould, and when everything is ready, whisk the whites to a solid froth, and add them to the rest.

6. 6

   Fill the tin three-parts full, and bake for twenty minutes in a good oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 174. The excerpt below is the record exactly as published.

Arrowroot Souffle.— ^lix four table- spoonfuls of arrowroot with a cupful of milk. Stir it gradually into a pint of boiling milk, and add two table-spoonfuls of sugar on which the rind of a lemon has been rubbed. Let it boil for a quarter of an horn-, stirring all the time. Take it from the fire and let it cool, then stir in the well-beaten yolks of si.K egg

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