Arrowroot Soufflee

Ingredients

• Milk J pint
• Arrowroot i dessertspoonful
• Egg-s 2
• A small piece of lemon peel

Method

1. 1

   Boil the milk with the lemon peel.

2. 2

   Mix the arrowroot with a little cold milk till it is as thick as cream.

3. 3

   Pour the boiling milk on the arrowroot; return it to the saucepan and stir it over the fire till it thickens.

4. 4

   Pour it into a basin; when it is cool, add the beaten yolks of the eggs and sugar to taste.

5. 5

   Whip the whites of the eggs to a firm froth, and stir them lightly into the mixture.

6. 6

   Pour the mixture into a buttered pie-dish, and bake it twenty minutes in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 45. The excerpt below is the record exactly as published.

Arrowroot Soufflee. Milk J pint. Arrowroot i dessertspoonful. Egg-s 2. A small piece of lemon peel

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