Cherry Souffle Pudding

Ingredients

• Jib. of flour
• 1 pint of cold milk
• 1 pint of scalding hot milk
• yolks of seven eggs
• 4 Joz. of sugar
• flavouring of essence of ratafia
• whites of seven eggs
• crystallised Cherries

Method

1. 1

   Mix flour with cold milk, then stir in hot milk.

2. 2

   Boil for one minute, then stir in yolks beaten with sugar and essence.

3. 3

   Let cool.

4. 4

   Beat egg whites to stiff froth and mix in.

5. 5

   Butter a pudding-tin, cover with crystallised cherries, pour in the mixture, and boil for an hour and a half.

6. 6

   Dip in cold water, let stand, and turn out onto a hot dish.

7. 7

   Serve with wine or lemon sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 292. The excerpt below is the record exactly as published.

Cherry Souffle Pudding1. — Mix Jib. of flour with J pint of cold milk, and then stir into it 1 pint of scalding hot milk ; put it into a farina-kettle over the fire, stir it well, and let it boil for one minute ; then take it from the fire, stir in the yolks of seven eggs beaten light with 4 Joz. of sugar and a flavouring of essence of ratafia, and let it stand till quite cold. Beat the whites of seven eggs to a stiff froth, and whisk it well and quickly into the custard. Butter a pudding- tin, cover the inside with crystallised Cherries

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