Custard Souffle

Ingredients

• two scant tablespoonfuls of butter
• two tablespoonfuls of flour
• one cup of hot milk
• the yolks and whites of four eggs
• two tablespoonfuls of sugar

Method

1. 1

   Rub butter to a cream, add flour, and pour on hot milk gradually.

2. 2

   Cook for eight minutes, stirring often.

3. 3

   Beat yolks with sugar and add to the milk mixture.

4. 4

   Cool, then fold in beaten egg whites.

5. 5

   Bake in a buttered dish for thirty minutes.

6. 6

   Serve with creamy sauce.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 199. The excerpt below is the record exactly as published.

Custard Souffle. (Miss Parloa.) Eub two scant taUespoonfuls of butter to a cream ; add two taUespoonfuls of flour ^ and pour on gradually one cup of hot milk. Cook eight minutes in the double boiler, stirring often. Separate the yolks and lohites of four eggs^ and put the lohites away in the ice-chest. Beat the yolks^ add two taUespoonfuls of sugar^

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