Custard Souffle

Ingredients

• 3 tablespoons butter
• 1 cup scalded milk
• 1/4 cup flour
• 4 eggs
• 1/2 cup sugar

Method

1. 1

   Melt butter, add flour, and gradually hot milk.

2. 2

   When thickened, pour on yolks of egg beaten until thick and light in color, mixed with the sugar.

3. 3

   Cool, and fold in the whites beaten stiff and dry.

4. 4

   Turn into buttered pudding-dish and bake in slow oven for thirty-five minutes.

5. 5

   Serve at once with foamy sauce.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 105. The excerpt below is the record exactly as published.

Custard Souffle. 3 tablespoons butter. 1 cup scalded milk. 34 cup flour. 4 eggs. Ys cup sugar. Melt butter, add flour, and gradually hot milk. "When thickened, pour on yolks of egg beaten until HOT PUDDINGS. 233? thick and light in color, mixed with the sugar. Cool, and fold in the whites beaten stiff and dry. Turn into buttered pudding-dish and bake in slow oven for thirty-five minutes. Serve at once with foamy sauce. Chocolate Souffle. 2 tablespoons butter. 2 squares Baker's chocolate. 2 tablespoons flour. 3 tablespoons hot water. Vs tablespoon sugar. 3 eggs. % cup milk. 1 teaspoon vanilla. Melt butter, add flour, and pour on gradually the- hot milk. When the mixture reaches the boiling-point, draw to cooler part of the range. Melt chocolate over hot water, add sugar and water, and stir until smooth. Combine the mixture and add yolks beaten very light. Cool, fold in whites beaten stiff and dry, and flavor with the vanilla. Turn into well-buttered baking-dish, and bake in moderate oven for twenty-five minutes. Serve with cream sauce. Raisin Roly-poly. 2 cups flour. 4 level teaspoons baking- 1 tablespoon butter. powder, or 2 rounded. 1 tablespoon lard. 2 cups raisins, cleaned and 1/^ teaspoon salt. seeded. Milk to make a soft dough. Mix dry ingredients, chop in lard and butter, and add milk gradually, mixing with knife. Toss on well- floured board; knead slightly, just enough to make the dough adhere. Divide into halves and roll one-third of an inch thick. Spread with the raisins that have been boiled for ten minutes to plump them; if there is any juice on them, drain it off, and roll up same as jelly roll. Place in buttered pan, and pour over one and one.-half cups of cold water with two table- 234 SCIENTIFIC COOKING. spoons sugar stirred in it. Put in hot oven, and bake until it begins to brown, then lower the heat and cook slowly. It will require forty-five minutes in all. This roll can be made of apples, or any of the dried fruits, or with jam spread on. Fruits' want to be always cooked and sweetened, except apples, and they can be chopped rather fine and sweetened. With the raisins I would serve orange hard sauce. Rhubarb Dumplings. 2 cups flour. 1 tablespoon butter. 11^ cups rhubarb, cut fine. 1 tablespoon lard. 4 teaspoons baking-powder. Milk to make a soft dough. % teaspoon salt. 1 cup sugar.

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