Danilla Soufflee

Ingredients

• 2 ozs. Butter
• 1 oz. Flour
• 1 gill Milk
• the yolks of 3 Eggs
• the whites of 4 whipped to a strong froth
• 1 oz. Castor Sugar
• a few drops of Essence of Vanilla
• 1 oz. of clarified butter

Method

1. 1

   Butter the soufflee mould with clarified butter and tie a band of buttered paper around it.

2. 2

   Make a panada with the butter, flour, and milk, dissolving the sugar in the milk first.

3. 3

   Let cool, then add the yolks one at a time, beating well.

4. 4

   Lastly, fold in the whipped whites and vanilla.

5. 5

   Pour into the mould and steam gently for about an hour.

6. 6

   Turn out carefully and serve with jam sauce.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 26. The excerpt below is the record exactly as published.

Danilla SoufUee. Ingredients. — 2 ozs. Butter, 1 oz. Flour, 1 gill Milk, the yolks of 3 Eggs and the whites of 4 whipped to a strong froth, 1 oz. Castor Sugar, and a few drops of Essence of Vanilla. Method. — The soufflee mould must be well buttered with 1 oz. of clarified butter

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