Chocolate Souffle

Ingredients

• 1 cup stale bread crumbs
• 2 cups scalded milk
• 1 square chocolate
• 1/2 cup sugar
• 1 egg
• Dash salt
• 1/2 teaspoon vanilla

Method

1. 1

   Pour the milk over the crumbs and allow them to swell for half an hour.

2. 2

   Melt the chocolate in a bowl in the mouth of a boiling kettle, add to the sugar and scrape it into the soaked bread, beating well.

3. 3

   Add the salt, vanilla and egg slightly beaten.

4. 4

   Turn into a buttered dish and bake for three-quarters of an hour.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 11. The excerpt below is the record exactly as published.

CHOCOLATE SOUFFLE 1 cup stale bread crumbs 2 cups scalded milk i square chocolate £ cup sugar 1 e gg Dash salt £ teaspoon vanilla Pour the milk over the crumbs and allow them to swell for half an hour. Melt the chocolate in a bowl in the mouth of a boiling kettle, add to the sugar and scrape it into the soaked bread, beating well. Add the salt, vanilla and egg slightly beaten. Turn into a but- tered dish and bake for three-quarters of an hour. Serve hot. BROWN BREAD ICE CREAM 2 cups sifted brown bread crumbs I quart vanilla ice cream Dry the brown bread in the oven and put it through the meat chopper, using the finest knife. Sift it and use only the finest portion, which is like corn meal. Add it to any vanilla cream mixture and freeze. The result is something not unlike macaroon cream. COCOANUT PUDDING 3 eggs 4 cups milk I cup broken crackers Made Palatable 27 i cup sugar 1 teaspoon vanilla

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