Cream Soufflé

Ingredients

• Four eggs
• two tablespoons sugar
• one cup cream
• half teaspoon vanilla extract
• a speck of salt

Method

1. 1

   Beat the whites of the eggs to a stiff froth, gradually adding sugar and flavoring.

2. 2

   When well-beaten, add the yolks and lastly the whipped cream.

3. 3

   Pour the mixture into a slightly buttered dish and bake for twelve minutes.

4. 4

   Serve immediately after baking.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 142. The excerpt below is the record exactly as published.

four eggs, stirring briskly all the time ; wnip whites of four eggs and stir in last very lightly ; pour the mixture into the souffle pan, set in a pan of hot water reacning halfway up its sides, cover and simmer on back of range thirty minutes without uncover- ing ; when done, bro^vn with salamander, set pan into souffle dish or envelop in a napkin ; serve at once. Or to the well-beaten yolks of six eggs add half pint butter, cup flour, pint milk and half cup grated chocolate ; bake in souffle dish in hot oven ; serve at onee. Chocolate SouMe, (Cold). — Two cups milk, one and a half squares Baker's chocolate, three-fourths cup powdered sugar, two tablespoons corn-starch, three eggs, one-fourth teaspoon salt, half teaspoon vanilla extract. Boil the milk in double boiler, leaving out third of a cup to mix with the corn starch. After mixing, stir into the boiling milk and cook eight minutes. Dissolve the chocolate with half a cup of the sugar and two tablespoons boiling water ; add to the other mixture ; beat the yolks and add them and the salt. Cook two minutes. Set in cold water and beat until cool, then add flavor and pour into a dish ; beat whites of the eggs to a stiff* froth, add the remaining sugar and heap on the custard. Dredge with sugar and brown with a salamander or hot shovel. Cremn SouMe. — Four eggs, two tablespoons sugar, a speck of fialt, half teaspoon vanilla extract, one cup cream, whipped. Beat whites of eggs to stiff* froth, and gradually add sugar ana flavoring to them. When well-beaten add yolks, and lastly the whipped cream. Have a dish holding about one auart slightly buttered. Pour the mixture into this and hoikejust twelve ininuteB. Serve the mo- ment it is taken from the oven. SOUFFLES. 173 Jelly SouMe. — Boil one quart milk and add three tablespoons com-etarch wet with a little cold milk ; stir one minute ana pour into a bowl over beaten yolks of six eggs, whites of two, and one- half cup powdered sugar ; whip two or three minutes, put into but- tered dish, set in pan of boiling water in oven and bake half an hour, or until firm. Just before taking out cover quickly with jelly or jam and over this put a meringue of the four whites of eggs and a naif cup powdered sugar. Close oven doors for a moment till meringue is fihghtly colorea. When cold serve with cream. Lemon SouMe, — Melt two tablespoons butter and stir into it four tablespoons flour ; add one ounce arrowroot, four tablespoons BUffar and one pint milk (having previously taken one gill of the milk in which to steep the thin yellow rind oif alemon for flavoring), fitir until it boils and when boilifig strain into it the milk from the lemon rinds. Set aside and when slightly cool drop in one by one the yolks of four eggs, stir well together and add the frothed whites of five eggs, stirring them in very lightly. Turn quickly into souffle pan, cover and set in boiling water ; draw to bacK of range and let simmer three-quarters of an nour, keeping closely covered. Serve when done as quickly as possible. Macaroon SauMe. — Soak one-third box gelatine in half cup water two hours, then set over hot water and stir until dissolveo, strain and stir it into one pint juice of any kind of fruit preferred. Add a half cup sugar, or sweeten to taste, place the pan on ice and as soon as the mixture begins to thicken whip until it hardens like jelly ; set away on ice. Brown ten macaroons in oven, cool them and roll fine. Just before ready to serve make any soft custard liked, omitting the flavoring, turn it into a souffle dish, heap the fruit jelly on this and cover with the macaroon crumbs. Omelette SouMe, — Cream yolks of three eggs and three table- spoons sugar in a deep bowl and flavor as wished ; add well-frothed whites of six eggs, ana ^s'ith a spoon, giving it a rotary motion, cut the two, mixing carefully together ; turn on the souffle dish (or any baking dish) slightly buttered, smooth, sprinkle with sugar and bake in moderate oven ; when risen well ana of fine yellow color, serve ; or, for Fruit Omelette SouMe add to the well frothed whites of three eggs a tablespoon marmalade or fresh peaches cut in fine pieces, mix with powdered sugar and bake in a rather quick oven ; or place a layer of marmalade on bottom of dish and pour the omelette souffle over and bake. Omelette SouMe — Put one pint milk over the fire, resernng suffi- cient to wet up three heaping tablespoons potato flour, rice flour, arrowroot, or tapioca, as preferred, stir this into the milk, add piece of butter size oiwalnut, and sweeten to taste. Stir over the fire un- til it thickens, then take off and cool a little. Separate the whites 174 SOUFFLES. from the yolks of four eggs, beat the yolks, and stir them into the souffle batter. Whisk the whites of eggs to the firmest possible froth, for on this depends the excellence of the dish ; stir them to •the other ingredients, and add a few drops of essence of any flavor- ing preferred ; pour the batter into a soiiffle dish, put it immediately into the oven, and bake about half an hour ; then take out and put the dish into the more ornamental one, hold a salamander or hot shovel over the souffle, strew it with sifted sugar, and send it instantly to table. Another delicious souffle is made by beating yolks of four eggs, two tablespoons sugar, a speck of salt

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