Chocolate Souffle

Ingredients

• Blend large dessertspoonful arrowroot
• 1/2 pint milk
• 2 oz. grated chocolate
• piece of fresh butter size of walnut
• whites of 2 eggs
• 2 tablespoonfuls

Method

1. 1

   Blend arrowroot with milk, chocolate, and butter.

2. 2

   Bring all to the boil for 1 minute, then cool.

3. 3

   Beat whites of eggs to stiff froth; mix beaten yolks with arrowroot and sugar, then lastly the stiff whites.

4. 4

   Bake in a moderate oven from 20 to 30 minutes.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 129. The excerpt below is the record exactly as published.

Chocolate Souffle. Blend large dessertspoonful arrowroot with ^ pint milk, 2 oz. grated chocolate, piece of fresh Imtter size of walnut. Bring all to the boil for 1 minute, then cool. Beat whites of 2 eggs to stiff froth ; mix beaten yolks with arrowroot and fruit, then pounded sugar to taste. (2 tablespoonfuls

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