Egg Souffle

Ingredients

• one cup of hot milk
• two level tablespoons of butter
• two level tablespoons of flour
• the yolks of four eggs
• half a level teaspoon of salt
• a few grains of cayenne

Method

1. 1

   Make a sauce from hot milk and butter and flour cooked together.

2. 2

   Add beaten egg yolks, salt, and cayenne.

3. 3

   Fold in beaten egg whites, turn into a buttered dish, set in hot water, and bake until firm.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 84. The excerpt below is the record exactly as published.

one level tablespoon of butter, one-half cup of seeded raisins, half a teaspoon of vanilla, and one slightly rounding tablespoon of cocoa, cook five minutes. Fold in the stiffly beaten whites of two eggs and one-half cup of beaten cream. Turn into a buttered baking dish, cover with the whites of three eggs beaten stiff, with one-third cup of powdered sugar and a level tablespoon of cocoa. Set in a moderate oven for a few minutes until the meringue is cooked. COTTAGE PUDDING— Beat the yolk of one egg, add one cup of granulated sugar, one-half cup of milk, one and one- half cups of flour in two spoons of baking powder, stir in the white of one egg beaten stiff. Bake in a moderate oven. CRANBERRY AND CUSTARD PUDDING— Here is a new suggestion which comes from a high authority. Take one sugar cooky or four lady fingers, if you have them, and crumble into a baking dish. Cover with a thin layer of cranberry pre- serves or jelly, dot with small lumps of butter and add a sprinkle of cinnamon. Beat three eggs (separately) very lightly, add two tablespoonfuls of sugar and two cupfuls of milk. Pour over the fruit and cake, bake as a custard and serve with whipped cream. CUSTARD PUDDING— Line a baking dish with slices of sponge cake. Make a boiled custard with four cups of milk and the yolks of five eggs, one-half cup of sugar, and flavored with vanilla. Pour the custard into the baking dish. Beat the whites of the eggs to a stiff froth with one-half cup of powdered sugar and spread over the top. Set in a very slow oven to brown slightly. DESSERTS 125 DATE MERINGUE— Beat the whites of five eggs until stiff, add three rounding tablespoons of powdered sugar, and beat again. Add a teaspoon of lemon juice and a half a pound of stoned and chopped dates. Turn into a buttered baking dish and bake fifteen minutes in a moderate oven. Serve with a boiled custard. EGG SOUFFLE — Make a sauce from one cup of hot milk and two level tablespoons each of butter and flour, cooked to- gether five minutes in a double boiler. Add the yolks of four eggs beaten well, stir enough to mix well and remove from the fire. Add half a level teaspoon of salt and a few grains of cay- enne

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