Lemon Souffle

Ingredients

• Two lemons
• one pint of milk
• two ounces of butter
• two ounces of flour
• one ounce of arrow-root
• two ounces of sugar
• yolks of four eggs
• whites of five eggs

Method

1. 1

   Grease a broad band of paper and secure it around the top of a quart souffle tin.

2. 2

   Grease the sides and bottom of the tin.

3. 3

   Cut the lemon rind and simmer it in a gill of milk for five minutes.

4. 4

   In a saucepan, melt the butter, stir in the flour, add arrowroot and sugar, then gradually add the remaining milk.

5. 5

   Boil, strain the lemon rind, and mix with the saucepan contents.

6. 6

   Cool slightly, add yolks one by one, then fold in whipped egg whites.

7. 7

   Pour into the tin, place in boiling water, cover, and simmer for 45 minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 93. The excerpt below is the record exactly as published.

Lemon Souffle.— Two lemons, one pint of milk, two ounces of butter, two ounces of flour, one ounce of arrow- root, two ounces of sugar, yolks of four eggs

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