Frenchdessert
Chocolate Souffle
From The pudding and pastry book, 1900
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 The pudding and pastry book (1900) by Elizabeth Douglas, page 12. The excerpt below is the record exactly as published.
Chocolate Souffle . Coffee Souffle Maraschino Souffle Omelette Soufflee . Punch Souffle Souffle Royal Strawberry Souffle . Vanilla Souffle 53 General Directions Souffles should be made in dishes made for the purpose and must be served in the same. The dish should be spread with cold butter, the souffle mixed not a moment before it is time to put it in the oven (which should be moderately hot), and served immediately it is taken out. A souffle is better underdone than overdone. Great care must be taken to whisk in the whites of eggs as quickly and lightly as possible. It is best to tie a piece of buttered paper round the outside of the mould, so that the souffle does not run over. In any case room must be given for it to rise. If there is danger of the souffle burning, cover it with a sheet of greased paper. 54 Pastry Book Chocolate Souffle To the vanilla souffle (see page 58) add 2 ozs. fine powdered chocolate
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