Lemon Soufflé

Ingredients

• two tablespoons butter
• four tablespoons flour
• one ounce arrowroot
• four tablespoons sugar
• one pint milk
• the yolks of four eggs
• the frothed whites of five eggs
• one gill of the milk

Method

1. 1

   Melt butter and stir in flour, add arrowroot and sugar, then milk (steeped with lemon rind for flavor).

2. 2

   Boil and strain, then add yolks of four eggs one by one.

3. 3

   Stir in frothed whites of five eggs lightly.

4. 4

   Pour into souffle pan, cover, and set in boiling water; simmer for three-quarters of an hour.

5. 5

   Serve quickly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 142. The excerpt below is the record exactly as published.

the yolks of four eggs, stirring briskly all the time ; wnip whites of four eggs and stir in last very lightly ; pour the mixture into the souffle pan, set in a pan of hot water reacning halfway up its sides, cover and simmer on back of range thirty minutes without uncover- ing ; when done, bro^vn with salamander, set pan into souffle dish or envelop in a napkin ; serve at once. Or to the well-beaten 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 and over this put a meringue of the four whites of eggs and a naif cup powdered sugar. Close oven doors for a moment till meringue is fihghtly colorea. When cold serve with cream. Lemon SouMe, — Melt two tablespoons butter and stir into it four tablespoons flour ; add one ounce arrowroot, four tablespoons BUffar and one pint milk (having previously taken one gill of the milk in which to steep the thin yellow rind oif alemon for flavoring), fitir until it boils and when boilifig strain into it the milk from the lemon rinds. Set aside and when slightly cool drop in one by one the yolks of four eggs, stir well together and add the frothed whites of five eggs

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