Chocolate Soufflé (Hot)

Ingredients

• the yolks of four eggs
• whites of four eggs
• a heaping tablespoon sugar
• half cup grated chocolate
• cup flour
• pint milk
• half pint butter

Method

1. 1

   Stir the yolks of four eggs with a heaping tablespoon of sugar.

2. 2

   Add grated chocolate and stir in the yolks one by one, stirring briskly.

3. 3

   Whip the whites of four eggs and stir in last very lightly.

4. 4

   Pour the mixture into a souffle pan, set in a pan of hot water reaching halfway up its sides, cover, and simmer on the back of the range for thirty minutes without uncovering.

5. 5

   When done, brown with a salamander and serve at once.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 142. The excerpt below is the record exactly as published.

a heaping tablespoon sugar, and drop in one by one the yolks of four eggs, stirring briskly all the time ; wnip whites of four eggs and stir in last very lightly ; pour the mixture into the souffle pan, set in a pan of hot water reacning halfway up its sides, cover and simmer on back of range thirty minutes without uncover- ing ; when done, bro^vn with salamander, set pan into souffle dish or envelop in a napkin ; serve at once. Or to the well-beaten yolks of six eggs add half pint butter, cup flour, pint milk and half cup grated chocolate

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