Lemon Soufflé

Ingredients

• a fresh lemon
• half a pint of milk
• an ounce of butter
• two dessert-spoonfuls of flour
• one dessert-spoonful of arrowroot
• a dessert spoonful of castor sugar
• the yolks of three eggs
• the whites of four eggs

Method

1. 1

   Peel the lemon rind thinly and infuse in milk.

2. 2

   Strain the milk, melt butter, stir in flour and arrowroot until smooth, then gradually add the milk.

3. 3

   Once thick, add yolks of eggs one at a time and fold in whipped egg whites.

4. 4

   Steam or bake according to previous instructions.

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 29. The excerpt below is the record exactly as published.

lemon souffle. Clean a fresh lemon, peel the rind off very thinly, being very careful not to take the thick white pith, which IS always bitter, put it into a stewpan with half a pint of milk till the flavour is extracted, then strain it ; melt an ounce of butter in a small stewpan ; stir in two dessert-spoonfuls of flour and one dessert-spoonful of arrowroot, and when quite smooth and well cooked, add a desseit spoonful of castor sugar, and, very gradually the milk. When the sauce is thick and smooth, add the yolks of three eggs, one at a time, as in the first instance, and the whites of four eggs

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