Ginger Soufflé Pudding

Ingredients

• one ounce of butter
• one ounce of flour
• the well-beaten yolks of two eggs
• a gill of milk
• one ounce of preserved ginger
• a teaspoonful of the ginger syrup
• a piece of buttered paper

Method

1. 1

   Mix smoothly over the fire the butter and flour.

2. 2

   Add the yolks of the eggs and milk, beating to a smooth batter.

3. 3

   Stir in the preserved ginger and ginger syrup.

4. 4

   Just before baking, fold in the beaten egg whites.

5. 5

   Butter a mould, ornament it, pour in the batter, cover with buttered paper, tie in a cloth, and steam for an hour.

6. 6

   Turn out and serve with ginger sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 609. The excerpt below is the record exactly as published.

Ginger Souflal Pudding. — Mix smoothly over the fire one ounce of butter and one ounce of flour. Add the well-beaten yolks of two eggs and a giU of miUc. Beat to a smooth batter ; pour the mixture into a basin, and stir into it one ounce of preserved ginger, cut into thin slices, with a tea-spoonful of the ginger sprup. Just before baking, add the whites of the eggs, beaten to a firm froth. Butter a mould rather thickly. Ornament the inside in any pretty fanciful way with lemon, citron, or dried fruit, cut into shapes ; pour in the batter, place a piece of buttered paper

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