Ginger Soufflé (Steamed)

Ingredients

• 1 oz. butter
• 1 oz. flour
• ½ gill milk
• ½ gill ginger syrup
• 1 oz. sugar
• 2 or 3 oz. preserved ginger
• 3 yolks and 4 whites of eggs
• 4 whites of eggs
• A pinch of salt

Method

1. 1

   Make and cook according to directions for a Steamed Soufflé, using the milk and syrup from the preserved ginger as the gill of liquid, adding the ginger cut into small pieces to the panada.

2. 2

   Serve with ginger or wine sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 688. The excerpt below is the record exactly as published.

Ginger Soufflt (Steamed) l oz. butter. 1 oz. flour. £ gill milk. | gill ginger syrup. 1 oz. sugar. 2 or 3 oz. preserved ginger. 3 yolks and 4 whites of eggs. A pinch of salt. Make and cook according to directions given for a Steamed Souffle on p. 425, using the milk and syrup from the preserved ginger as the gill of liquid, and adding the ginger cut in small pieces to the panada. Serve with ginger or -wine sauce. Time to steam, £ to £ hour. Sufficient for 4 or 5 persons. Probable cost, lOd. 1914. Little Ginger Souffles (Baked) 1 oz. butter. h oz. cornflour. | gill milk. i gill ginger syrup. 1 oz. sugar. 2 yolks of eggs. 3 whites of eggs. 2 oz. preserved ginger. Melt the butter in an enamelled saucepan, add the milk and cornflour, and stir over the fire until thick and smooth. Remove the saucepan from the fire, and add the sugar, ginger syrup, and ginger cut in tiny pieces. Mix well, and add the yolks one at a time, beating well between each. Baked Ginger Souffles 1912. Coffee Souffle with Caramel (Souffld au Cafe) 1 oz. butter. 1 oz. flour. J gill strong black coffee. J gill cream. 1 oz. sugar. 3 yolks and 4 whites of eggs- I A pinch of salt. Caramel. 3 oz. loaf sugar. | gill water. A squeeze of lemon juice. Put the ingredients for the caramel into a small strong saucepan or sugar boiler, and cook them until of a golden brown colour. Pour this into an ungreased souffle tin, take hold of the tin with a cloth, and run the caramel round the sides, coating them well. Cool for a few minutes, and tie a band of greased paper round the outside of the tin. To Make the Mixture. — Proceed according to directions given for a Steamed Souffle on p. 425, and steam very carefully in the prepared mould. When ready, turn out on a hot dish and serve immediately. The caramel will run round the souffle and serve as a sauce. Note. — If preferred, the caramel may be omitted and the souffle served with a coffee sauce. Time to steam, 30 to 40 minutes. Sufficient for 3 or 4 persons. Probable cost, lOd. Lastly, stir in the whites of the eggs beaten to a stiff froth, mixing them in as lightly as possible. Grease some small china or paper souffle dishes, three-quarter fill them with the mixture, and bake in a good oven until they are a nice brown colour and well risen. Sprinkle with sugar, and serve immediately. Time to bake, about 15 minutes. Sufficient for 3 or 4 persons. Probable cost, 7 d. 1915. Ground Rice Souffle (Souffld au Riz) 1 pt. milk. 1£ oz. ground rice. A pinch of salt. 1 table-sp. sugar. \\ oz. butter. 3 eggs. Vanilla. Mix the ground rice with a little of the milk, and put the rest into a saucepan to heat. When hot, but not boiling, add the ground rice, and stir over the fire until boiling. Add the sugar and butter, and cook for about 10 minutes. Then remove the saucepan from the fire and stir in the yolks of eggs, flavour with vanilla or any other flavouring preferred, and lastly stir in the whites beaten to a stiff froth. Pour the mixture into a greased pie dish or fireproof dish, and bake in a moderate oven until well risen and nicely browned. Serve directly, sprinkled with powdered sugar. PUDDINGS AND HOT SWEETS 429 Note. — Semolina may be used instead of ground rice. Time to bake, about 20 minutes. Sufficient for 3 or 4 persons. Probable cost. Id. 1916. Lemon Souffle (Souffle au Citron) 1 oz. butter. ' A squeeze of lemon 1 oz. flour. juice. 1 oz. castor sugar. j 3 yolks of eggs. Grated rind of 1 lemon. j 4 whites of eggs. 1 gill of milk. I A pinch of salt. Wipe the lemon with a damp cloth, and grate the rind very thinly off it on to the top of the sugar. Rub the sugar and lemon rind together with the tips of the fingers until the sugar looks quite yellow. Then proceed to make and cook the souffle according to directions given for Steamed Souffle on p. 425, using the lemon sugar and a little lemon juice to sweeten and flavour. When sufficiently cooked, turn out care- fully on to a hot dish, and serve with custard, lemon, or wine sauce poured round it. Time to steam, 30 to 40 minutes. Sufficient for 3 or 4 persons. Probable cost, Id. 1917. Liqueur Souffl6 1 oz. butter. I 1 or 2 oz. castor sugar. 14 oz. flour. j 1 glass liqueur. 3 eggs. 1 gill milk

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