Cornflour Souffle

Ingredients

• 1 tablespoonful of cornflour
• 2 eggs
• 1 pint of milk
• 1 oz. of castor sugar
• flavouring essence

Method

1. 1

   Mix cornflour with a little milk, boil the rest of the milk, sweeten with sugar, add the cornflour mixture, stir until it boils again.

2. 2

   Beat in egg yolks, fold in whisked egg whites, add essence, pour into a buttered dish, and bake for about fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 41. The excerpt below is the record exactly as published.

Cornflour Souffle. Take 1 tablespoonful of cornflour, 2 eggs, i pint of milk, 1 oz. of castor sugar, flavouring essence. Mix the cornflour with a little milk, put the rest on the fire to boil in a casserole, sweeten with sugar, and add the mixed cornflour ; stir all over the fire until it boils again ; beat up the yolks of eggs and add to the mixture. Whisk the whites of eggs to a stiff froth, stir these gently into the mixture, add three drops of almond, vanilla, or lemon essence ; pour into a buttered shallow fireproof dish, and bake for about fifteen minutes in a fairly hot oven. Dredge with sugar, and serve quickly. Casserole Cookery 85 Manilla Souffle. Take 1 oz. butter, £ oz. flour, 1 gill of milk, 1 dessert-spoonful of castor sugar, | tea-spoonful of vanilla essence, and 4 eggs. Melt the butter, stir in the flour, add the milk and cook until it leaves the sides of the pan clean. Then take it of! the fire, and add the yolks of eggs, one at a time, beating the whole well together. Add also the sugar, the vanilla essence and the stiffly whisked whites of eggs. Turn into a china souffle dish, and bake for about 40 minutes. Place the souffle dish on another hot dish and send to table immediately. pears en Cocotte. 8 stewing pears, } lb. loaf sugar, 1 gill water, £ pt. apple pur6e, 1 French roll cut in small dice, 2 slices bacon, lemon rind, angelica, 2 whites of eggs, 1 oz. castor sugar, £ oz. cake crumbs. Make a syrup of the sugar and water. Peel the pears round, and flavour with lemon rind, leaving on a small piece of stalk, and stew gently in the syrup until tender. Fry the crofltons of bread in a little brown fat, and add to the apple pur6e, also cake crumbs. Place this mixture in a fireproof dish, and then the pears, stalk upwards. Whisk the whites of eggs stiffly, put it in a forcing pipe round the pears, dredge with castor sugar, and ornament with rings of angelica. Brown in a hot oven for about five minutes and serve in the dish. JSaKefc Custarfc. Take 4 eggs, 1 pint milk, and 2 table-spoonfuls castor sugar. Break the eggs separately Into a basin, add the sugar, beat thoroughly, add the milk by degrees, pour into one large, or several 86 Casserole Cookery small china souffle dishes, grate over a little nut- meg, and bake slowly in an oven till well set, then dish up and serve. Mbite Sauce (quickly mafce). Melt an ounce of butter in a small casserole, stir in half-ounce of Brown & Poison’s cornflour ; when smooth moisten with half-pint of milk and stir the mixture over the fire till it boils. Cook from eight to ten minutes. Season to taste, and serve. To make a richer sauce add two table-spoonfuls of thick cream and re-heat without letting the sauce boil again. Wcbamel Sauce. Melt one ounce of butter in a small casserole, stir in one ounce of flour (bare weight), and cook for a few minutes without browning. Then add half a sliced carrot, half a small onion stuck with a clove, half a bay-leaf and a small blade of mace, and dilute with one gill of good white stock and half a pint of milk

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