Chocolate Souffle

Ingredients

• Put If breakfast-cupfuls of milk
• mix in 1/2 breakfast-cupful more milk
• 2 table-spoonfuls of cornflour
• Dissolve 1loz. of Chocolate
• 1 teacupful of sugar
• the yolk of three eggs
• 1 saltspoonful of salt
• 4 teaspoonful of vanilla extract
• the whites of the eggs

Method

1. 1

   Boil the milk in a double boiler.

2. 2

   Mix cornflour with more milk and add to boiling milk.

3. 3

   Dissolve chocolate and sugar in boiling water, then add to the milk.

4. 4

   Beat yolks with salt, add to the mixture, and boil for two more minutes.

5. 5

   Cool in iced water, then beat until cold.

6. 6

   Flavour with vanilla and pour into a dish.

7. 7

   Beat egg whites to a stiff froth, add sugar, and heap on the mixture.

8. 8

   Sift sugar on top and brown with a salamander.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 336. The excerpt below is the record exactly as published.

Chocolate Souffle. (1) Put If breakfast-cupfuls of milk into a ! double boiler, or in a pan in a bain-marie, put it on the fire, and boil it. Then with % breakfast-cupful more milk mix in 2 table-spoonfuls of cornflour, aud add it to the boiling milk. Dissolve lloz. of Chocolate and 1 teacupful of sugar with 2 table-spoonfuls of boiling water, and add it also to the milk. Next beat the yolk of three eggs, add j saltspoonful of salt, put this in, and boil for two minutes longer. Put the boiler in iced water or pounded ice, and beat until cold. Flavour with 4 teaspoonful of vanilla extract, and pour it whole into a dish. Beat the whites of the eggs

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