Cornstarch Souffle

Ingredients

• 1 quart milk
• 1 tablespoon Crisco
• 4 tablespoons cornstarch
• 1 cup sugar
• yolks of 5 eggs
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Method

1. 1

   Bring milk and Crisco to boiling point; beat cornstarch with sugar, yolks, and add to hot milk.

2. 2

   Stir and cook for 8 minutes, then add salt and vanilla.

3. 3

   Pour into Criscoed dish, beat whites to stiff froth, beat in sugar, pour over pudding and brown lightly in oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 145. The excerpt below is the record exactly as published.

% teaspoon salt, and % cup flour. Mix and spread on top of raisins and bake 30 minutes in mod- erate oven. Serve cold. December 21 *Scallops Broiled Squab Chickens Braised Endive Potatoes Anna Chiffonade Salad Apricot Custard Coffee *Scallops—F or | pint of scallops take 2 tablespoons Crisco. Melt in frying pan, add scallops and 2 minced onions and 1 tablespoon flour with 1 pint liquor from scallops. Cook thoroughly, seasoning with salt and bit of paprika, then add % cup bread- crumbs and yolks of 4 eggs. Fill small shells with mixture and bake in quick oven, adding, if liked, little grated cheese. December 22 Petite Marmite Goulash of Veal Saute Potatoes Cauliflower Orange Salad *Cornstarch Souffle Coffee *Cornstarch Souffle—Bring 1 quart milk and 1 tablespoon Crisco to boiling point; beat 4 tablespoons cornstarch with 1 cup sugar, yolks of 5 eggs together and add to hot milk. Stir and cook 8 minutes, then 228 add % teaspoon salt and 1 tea- spoon vanilla extra

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