Chocolate Soufflé

Ingredients

• four eggs
• three teaspoonfuls of pounded and rolled lump sugar
• one teaspoonful of flour
• three ounces of chocolate

Method

1. 1

   Separate yolks from whites of eggs.

2. 2

   To yolks, add sugar, flour, and grated chocolate.

3. 3

   Beat together for five minutes.

4. 4

   Beat whites till stiff and lightly stir with yolks.

5. 5

   Pour into buttered tin and bake in a quick oven.

6. 6

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 166. The excerpt below is the record exactly as published.

Ohooolate Soufflé Have at band f our eggs, three teaspoonfuls of pounded and rolled lump sugar, one teaspoonf ul of flour, and three ounces of chocolate. Separate the yolks from the whites of the eggs and to the yolks add the sugar, fiour, and the chocolate, which has been grated yery fine. Beat these together for five minutes. Beat the whites of the eggs till they are stiff and lightly stir them with the yolks. When the mixture is smooth and light, pour it into a buttered tin and bake in a quick oven. It must be seryed as soon as it is cooked, else it will fall. Lemon Soufflé To the well-beaten yolks of six eggs add a scant tablespoon- f ul of powdered sugar. Beat twenty minutes, stir in the juice and grated rind of one lemon. Ten minutes before serving, beat the whites of six eggs until they are light and add to the yolks. Mix thoroughly and pour in a baking dish. Bake in a quick oven. When cooked, sprinkle with granulated sugar and serve at once. Lexnon Soufflé Boil one cup of milk or cream with half a tablespoonful of butter. Mix one cup of sifted flour with one cup of boiled milk. Stir it into the boiled milk. Keep stirring till ali is free from the bottom of the saucepan. When cool, stir in half a tablespoonfiQ of butter which has been creamed, six table- spoonfuls of granulated sugar, and the yolks of eight eggs stirred in one by one. Flavor with wine and the juice of one lemon. Then add the stiffly beaten whites of eggs. Mix thoroughly, pour into dish, and bake for thirty minutes. Pruné Soufflé Stew one pound of prunes till very soft. Then rub them through a colander and sweeten to taste. Beat the whites of HOT PUDDIKOS, CU8TABD8, 80UFFLÉ8, ETC. 803 six eggs very stiff and add one teaspoonful of vanilla. Now add the straìned prunes and beat together very thoroughly. Pouf it into the dish you are to serve it in and bake in moder- ate oven for ten minutes. Any fruit may be used instead of prunes. Oustard Soufflé Rub two scant tablespoons of butter to a cream, add two tablespoons of flour, and pour in gradually one cup of hot milk. Cook eight minutes in a doublé boiler, stirring often. Separate the yolks and whites of four eggs

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