Chocolate Soufflé (Cold)

Ingredients

• Two cups milk
• one and a half squares Baker's chocolate
• three-fourths cup powdered sugar
• two tablespoons corn-starch
• three eggs
• one-fourth teaspoon salt
• half teaspoon vanilla extract

Method

1. 1

   Boil the milk in a double boiler, leaving out a third of a cup to mix with the corn starch.

2. 2

   After mixing, stir into the boiling milk and cook for eight minutes.

3. 3

   Dissolve the chocolate with half a cup of the sugar and two tablespoons of boiling water; add to the other mixture.

4. 4

   Beat the yolks and add them along with the salt.

5. 5

   Cook for two minutes, then set in cold water and beat until cool.

6. 6

   Add flavor and pour into a dish.

7. 7

   Beat the whites of the eggs to a stiff froth, add the remaining sugar, and heap on the custard.

8. 8

   Dredge with sugar and brown with a salamander or hot shovel.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 143. The excerpt below is the record exactly as published.

Two cups milk, one and a half squares Baker's chocolate, three-fourths cup powdered sugar, two tablespoons corn-starch, three eggs, one-fourth teaspoon salt, half teaspoon vanilla extract

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