Cream Souffles

Ingredients

• 4 table-spoonfuls of flour
• 4oz. of butter
• 1 pint of Cream
• the yolks of ten eggs
• 3oz. of vanilla sugar
• the whites of six eggs

Method

1. 1

   Put flour into a saucepan with butter, and stir it over the fire until well mixed, then pour in gradually cream, and continue stirring until it boils.

2. 2

   Turn the mixture onto a dish, and leave it until cool.

3. 3

   Warm butter, beat it until creamy; then beat in the yolks of ten eggs and vanilla sugar.

4. 4

   Whip the whites of six eggs to a stiff froth, and stir them with the other eggs into the cooled mixture.

5. 5

   Thickly butter the interior of a souffle-mould, strew it over with breadcrumbs, pour in the mixture, and tie a sheet of buttered paper over the top.

6. 6

   Stand the mould in a saucepan, pour round it boiling water to three-parts its height, and boil gently for three-quarters-of-an-hour.

7. 7

   When cooked, turn it on to a hot dish, and serve without delay.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 554. The excerpt below is the record exactly as published.

Cream Souffles. — Put 4 table-spoonfuls of flour into a sauce- pan with 4oz. of butter, and stir it over the fire until it is well mixed, then pour in gradually 1 pint of Cream, and continue stirring until it boils. Turn the mixture on to a dish, and leave it until cool. Warm 4oz. of butter, and beat it until creamy ; then beat in gradually the yolks of ten eggs and 3oz. of vanilla sugar. Whip the whites of six eggs

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