Custard Souffle

Ingredients

• Two scant table-spoonfuls of butter
• two table-spoonfuls of flour
• two table-spoonfuls of sugar
• one cupful of milk
• four eggs

Method

1. 1

   Let the milk come to a boil.

2. 2

   Beat the flour and butter together; add to them, gradually, the boiling milk, and cook eight minutes, stirring often.

3. 3

   Beat the sugar and the yolks of the eggs together.

4. 4

   Add to the cooked mixture, and set away to cool.

5. 5

   When cool, beat the whites of the eggs to a stiff froth, and add to the mixture.

6. 6

   Bake in a buttered pudding dish for twenty minutes in a moderate oven.

7. 7

   Serve immediately with creamy sauce.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 126. The excerpt below is the record exactly as published.

Custard Souffle'. Two scant table-spoonfuls of butter, two table-spoonfuls of flour, two table- spoonfuls of sugar, one cupful of milk, 17 260 MISS PARLOA'S NEW COOK BOOK. four eggs

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