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Chocolate Souffle

Name: Chocolate Souffle
Yield: 2 servings
Cuisine: French
Ingredients: Two tablespoons flour; 2 tablespoons white sugar; 2 ounces butter; } pint milk; the yolks of 4 eges

From Royal Victoria cook book, 1900

Serves 2

Recipe attributed to Mrs. Vansittart.

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 36. The excerpt below is the record exactly as published.

CHOCOLATE SOUFFLE —Two tablespoons flour, 2 tablespoons white sugar, 2 ounces butter, } pint milk. Stir together over the fire until it boils, then let it become near- ly cold and stir in the yolks of 4 eges

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