Coffee Soufflé

Ingredients

• a quarter of a pound of roasted coffee beans
• a pint and a half of boiling milk
• the yolks of six eggs
• a small pinch of salt
• a quarter of a pound of flour

Method

1. 1

   Boil coffee beans in milk for two minutes, cover, and let stand for an hour.

2. 2

   Strain the milk and make a batter as for vanilla soufflé, omitting the vanilla sugar.

3. 3

   Bake and serve as described.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 182. The excerpt below is the record exactly as published.

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.