Cornflour Soufflé

Ingredients

• 2^ oz. (5 table=spoonfuls) B. and P.'s butter, patent Corn Flour
• 2 pints (3 breakfast=cupfuls filled to brim) good sweet milk
• 1 oz. (1 teaspoonful) salt
• 2 yolks of eggs
• 2 oz. castor sugar
• A few drops of vanilla essence
• 0 whites of eggs
• 1 teaspoonful flour
• 1 tablespoonful of jam

Method

1. 1

   Mix yolks and sugar to a cream, stir in flour, add whipped whites.

2. 2

   Bake in a buttered pan for 10 minutes.

3. 3

   Serve with jam.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 36. The excerpt below is the record exactly as published.

CORNFLOUR SOUFFLIC oz. grated chocolate (Van oz. castor sugar Houten's) A few drops vanilla essence i gill milk Boil the chocolate and Avater together, then take it off the fire, and stir in the sugar smoothly. Flavour Avith vanilla, pour into a sauce boat, and serve. 185. CHOCOLATE CUSTARD. 4r ozs. Van Houten^s chocolate 3 ozs. castor sugar pints milk 2 ozs. cornflour (B. atjd patent) 4 j’-olks of eggs Vanilla essence P.'s Grate the chocolate, and dissolve it in half a pint of milk, in a saucepan. Blend the cornflour Avith a little • cold milk. Boil the rest of the pint of milk and pour it into the cornflour. Add the dissoh’ed chocolate and THE EXUl I! mox cookery rook. 91 sugar. Boil for eight minutes, stirring all the time. Add the yolks one by one off the fire, cook for a minute, flavour with vanilla, and pour into jelly glasses or a glass dish. This may also be poured into a mould to set, and served cold, decorated with a little cream stiffly whipped, forced through a large rose pipe. \ oz. of Cox’s gelatine 186. bp:ef tea jelly i pint of strong beef tea made ■with a small pot of IJovril Make half a pint of good beef tea and strain into a basin. Soak the gelatine in a little water, then dissolve over a gentle heat and strain into the beef tea. Season and pour into small moulds rinsed in cold water or into china cases. When firm, dip the moulds into warm water, and turn quickly out on to a dish — or if in china cases, serve in the case. I oz. Cox’s gelatiue 1 piut of water AVell-beaten yolks eggs 187. EGG JIG.LV. I t ozs. sugar or 2 grains of ' saccharine in tabloids of four I The grated rind and ^strained I juice of one lemon Soak the gelatine in the water for about ten minutes 'I’hen place it in a stewpan with the sugar and lemon, and stir over the fire until the mixture comes tothe simmering, point. Have ready the well-beaten yolks of the eggs in a basin, and add to them the contents of the stewj)an. Stir, over the fire for a few seconds, but do not let it boil. AVhen nearly cold, strain into a mould previously rinsed in cold water. If wanted for an invalid, set in little moulds, in order that it may be served in convenientlv small quantities so essential in sick room cookery. 92 THE EXHIIHTION COOKElfY HOOK. I88. I’OR'r A 6(1. packet Cox’s gelatine 1 pint of wati'v 1 pint of port wine ^Vlutes of two eggs whisked, the shells crushed WINK JKLK^■. 5 (>zs. sugar Strained juice of two lemons, and the thinly-cut rind of one lemon Soak the gelatine in the water for ten minutes, then put all the ingredients into a stewpan and whisk together until it boils, let simmer for ten minutes. 'I’ake off the fire, and let stand five minutes, and strain through a coarse cloth scalded. When clear, set in a mould rinsed with cold ^^ater, and let stand until firm. I'o turn out, dip for one moment into warm water, and turn out quickly on to a cold dish. Serve with a little slightly sweetened whipped cream 189. CORNFLOUR BLANCMANGE. 2^ oz. (5 table=spoonfuls ^ oz. (1 tea=spoonful) salt filled level) B. and P.’s butter, patent Corn Flour. 2 pints (3 breakfast=cupfuls filled to brim) good sweet milk. Mix the Corn Flour to a smooth cream with a little of the milk. Bring the rest of the milk to the boiling point. Remove the saucepan from the fire. Pour the mixed Corn Flour slowly into it, stirring vigorously Add the butter. Bring to the boil again and boil for ten mhiutes (by the clock) stirring well ail the time. Pour into the mould and cool. When quite cold turn out. 190 2 yolks of eggs li oz. castor sugar A fe>v drops of vanilla essence SO UFFLE OMEEE r. 0 whites of eggs- 1 teaspoonful flour 1 tablespoonful of jam

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