Lemon Soufflé

Ingredients

• 4oz. of butter
• 5oz. of sifted flour
• 4oz. of powdered white sugar
• three eggs
• the strained juice and grated rind of one Lemon
• 1 dessert-spoonful of brandy
• 1 dessert-spoonful of white wine
• 1 teaspoonful of rose-water

Method

1. 1

   Make a puff paste with 4oz. of butter and 5oz. of sifted flour, using as little water as possible.

2. 2

   Roll it out into a round piece, thin in the centre and thicker towards the edges, and just the size to line a soup-plate; put it into a soup-plate, press it to shape, and with a sharp knife trim from the edges any superfluous paste, pressing down smooth and crimping or notching them.

3. 3

   Leave the paste in a cold place till the pudding is ready.

4. 4

   Put 4oz. of powdered white sugar into a pan or basin, and cut up into it 4oz. of fresh butter.

5. 5

   If the butter is very cold and hard, put the pan or basin near the fire for a few minutes to soften the butter, but do not let it melt or the pudding will be spoiled.

6. 6

   Beat the butter and sugar together with the back of a wooden spoon till it is quite light and of the consistence of cream.

7. 7

   Whisk three eggs till they are about as thick as a boiled custard, add them by degrees, and stir them into the beaten butter-and-sugar.

8. 8

   Mix together 1 dessert-spoonful of brandy, 1 dessert-spoonful of white wine, and 1 teaspoonful of rose-water, and stir this in by degrees to the other ingredients, adding lastly the strained juice and grated rind of one Lemon.

9. 9

   Stir hard for a little while after all are mixed together, then put the mixture in spoonfuls carefully into the soup-plate lined with puff paste.

10. 10

    Put the pudding into a moderately hot oven and bake for half-an-hour.

11. 11

    It should not be baked too deep a brown but should be rather pale.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 311. The excerpt below is the record exactly as published.

4oz. of butter and 5oz. of sifted flour, using as little water as possible. Roll it out into a round piece, thin in the centre and thicker towards the edges, and just the size to line a soup-plate; put it into a soup-plate, press it to shape, and with a sharp knife trim from the edges any superfluous paste, pressing down smooth and crimping or notching them. Leave the paste in a cold place till the pudding is ready. Put 4oz. of powdered white sugar into a pan or basin, and cut up into it 4oz. of fresh butter. If the butter is very cold and hard, put the pan or basin near the fire for a few minutes to soften the butter, but do not let it melt or the pudding- will be spoiled'. Beat the butter and sugar together with the back of a wooden spoon till it is quite light and of the consistence of cream. Whisk three eggs till they are about as thick as a boiled custard, add them by degrees, and stir them into the beaten butter-and-sugar. Mix together 1 dessert-spoonful of brandy, 1 dessert-spoonful of white wine, and 1 teaspoonful of rose-water, and stir this in by degrees to the other ingredients, adding lastly the strained juice and grated rind of one Lemon

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