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Corn-flour Souffle Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Sprinkle with powdered sugar before serving.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 408. The excerpt below is the record exactly as published.
Corn-floiir Souffle Pudding.— Put six ounces of corn-flour into a saucepan, with eight ounces of pounded sugar, and mix both together with a quart of milk. Add four ounces of fresh butter, a pinch of salt, and a few di'ops of essence of vanilla. Stir briskly until it boils, and then work in vigorously the beaten yolks of six eggs
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