Chocolate Soufflé

Ingredients

• three gills of milk
• the yolks of six eggs
• the whites of six eggs
• a small pinch of salt
• some sifted sugar

Method

1. 1

   Stir the milk to a nice batter, add the yolks of six eggs two at a time, mix well, whisk the whites into a firm froth, and add them lightly with the paste.

2. 2

   Butter a dish, pour the batter into it, and bake for about twenty minutes.

3. 3

   Sprinkle with sugar and serve at once.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 181. The excerpt below is the record exactly as published.

three gills of milk. Stir this to a nice batter, then add the yolks of six eggs, two at a time, and mix well, after which whisk the whites of six eggs into a firm froth, and add them lightly with the paste ; butter a dish as in the previous number, pour the batter into it, and arrange it as described in the foregoing ; then put it in the oven to bake for about twenty minutes, sprinkle over some sifted sugar, and serve the souffle at once. 884. VANILLA SOUFFL& Boil a pint of milk and let it get cold, then mix with it a quarter of a pound of flour, three ounces of sugar, two ounces of vanilla sugar, and a small pinch of salt. Stir this over the fire until it boils ; then withdraw the stewpan from the fire, add the yolks of sis eggs, mixing in only two at a time, and when properly mixed add the whites of the eggs previously whisked firm, and proceed to bake the souffle as described for chocolate souffle, and serve quickly. 412 PRACTICAL HOUSEHOLD COOKERY. 885. COFFEE S0UFFL£. Put a quarter of a pound of roasted coffee beans into a stewpan with a pint and a half of boiling milk, let it boil for two minutes ; cover the stewpan closely, and let it thus stand for an hour, after which strain the milk through a pointed strainer, and with it proceed to make a batter as described for vanilla souffle with similar iugredients, but omit the vanilla sugar; bake and serve the souffle in the same way. 886. CHEESE SOUFFL^. Grate a quarter of a pound of Parmesan cheese, and half that quantity of Gruy^re cheese ; mix a quarter of a pound of flour in a stewpan over the fire with a pint of milk, a teaspoonf ul of salt, and two pinches of pepper until it boils, then withdraw the stewpan ; mix in the grated cheese and the yolks of six eggs, added two at a time. Whip the whites of the six eggs very fine, mix them lightly to the paste, and pour into a buttered dish to bake in a moderately-heated oven for about twenty minutes, and serve immediately as previously described. 887. RICE SOUFFLE. Wash a quarter of a pound of Italian rice, then drain and put it in a stewpan, with a pint and a half of milk, a quarter of a pound of sugar, two ounces of vanilla sugar, and a pinch of salt. Simmer the lot very gently for an hour, afterwards let the rice cool a little, and mix in the yolks of six eggs, one at a time. Whip firm the whites of the six eggs, and mix them lightly in the rice ; then pour the lot into a buttered dish, and put it in a moderately- heated oven to bake for twenty minutes. Shake some sifted sugar over the souffle, and serve at once. PRACTICAL HOUSEHOLD COOKERY. 413 888. OMELET WITH RUM. Break six eggs in a basin, add a teaspoonful of pounded sugar, and a small pinch of salt

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