Jelly Soufflé

Ingredients

• one quart milk
• three tablespoons corn-starch
• one-half cup powdered sugar
• yolks of six eggs
• whites of two
• jelly or jam
• a half cup powdered sugar

Method

1. 1

   Boil the milk and add corn-starch wet with a little cold milk; stir for one minute and pour into a bowl over beaten yolks of six eggs, whites of two, and half a cup of powdered sugar.

2. 2

   Whip for two or three minutes, put into a buttered dish, set in a pan of boiling water in the oven, and bake for half an hour or until firm.

3. 3

   Just before taking out, cover with jelly or jam and a meringue made from the four whites of eggs and half a cup of powdered sugar.

4. 4

   Brown lightly in the oven.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 143. The excerpt below is the record exactly as published.

yolks of six eggs add half pint butter, cup flour, pint milk and half cup grated chocolate ; bake in souffle dish in hot oven ; serve at onee. Chocolate SouMe, (Cold). — Two cups milk, one and a half squares Baker's chocolate, three-fourths cup powdered sugar, two tablespoons corn-starch, three eggs, one-fourth teaspoon salt, half teaspoon vanilla extract. Boil the milk in double boiler, leaving out third of a cup to mix with the corn starch. After mixing, stir into the boiling milk and cook eight minutes. Dissolve the chocolate with half a cup of the sugar and two tablespoons boiling water ; add to the other mixture ; beat the yolks and add them and the salt. Cook two minutes. Set in cold water and beat until cool, then add flavor and pour into a dish ; beat whites of the eggs to a stiff* froth, add the remaining sugar and heap on the custard. Dredge with sugar and brown with a salamander or hot shovel. Cremn SouMe. — Four eggs, two tablespoons sugar, a speck of fialt, half teaspoon vanilla extract, one cup cream, whipped. Beat whites of eggs to stiff* froth, and gradually add sugar ana flavoring to them. When well-beaten add yolks, and lastly the whipped cream. Have a dish holding about one auart slightly buttered. Pour the mixture into this and hoikejust twelve ininuteB. Serve the mo- ment it is taken from the oven. SOUFFLES. 173 Jelly SouMe. — Boil one quart milk and add three tablespoons com-etarch wet with a little cold milk ; stir one minute ana pour into a bowl over beaten yolks of six eggs, whites of two, and one- half cup powdered sugar ; whip two or three minutes, put into but- tered dish, set in pan of boiling water in oven and bake half an hour, or until firm. Just before taking out cover quickly with jelly or jam

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