Chocolate Souffle

Ingredients

• Two cupfuls of milk
• one and a half squares of Baker's chocolate
• three-fourths of a cupful of powdered sugar
• two tablespoonfuls of corn-starch
• three eggs
• one-fourth of a teaspoonful of salt
• half a teaspoonful of vanilla extract

Method

1. 1

   Boil the milk in the double boiler, leaving out a third of a cupful to mix with the corn-starch.

2. 2

   After mixing, stir into the boiling milk, and cook eight minutes.

3. 3

   Dissolve the chocolate with half a cupful of the sugar and two tablespoonfuls of boiling water.

4. 4

   Add to the other mixture.

5. 5

   Beat the yolks and add them and the salt.

6. 6

   Cook two minutes.

7. 7

   Set in cold water, and beat until cool; then add the flavor, and pour into a dish.

8. 8

   Beat the whites of the eggs to a stiff froth, add the remaining sugar, and heap on the custard.

9. 9

   Dredge with sugar.

10. 10

    Brown with a salamander or hot shovel.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 150. The excerpt below is the record exactly as published.

Chocolate Souffle. Two cupfuls of milk, one and a half squares of Baker's chocolate, three-fourths of a cupful of powdered sugar, two table -spoonfuls of corn-starch, three eggs, one-fourth of a teaspoonful of salt, half a teaspoonful of vanilla extract

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