Lemon Souffle

Ingredients

• one pint of milk
• half a cupful of flour
• four table-spoonfuls of sugar
• half a teaspoonful of salt
• five eggs
• the grated rind of a lemon

Method

1. 1

   Heat half the milk with lemon rind in a double-boiler.

2. 2

   Mix the other half with flour and stir into the boiling milk.

3. 3

   Add salt and cook for ten minutes.

4. 4

   Beat sugar and yolks, then pour the hot mixture into it.

5. 5

   Cool, then fold in beaten egg whites.

6. 6

   Pour into a buttered souffle dish and bake in a moderate oven for twenty-five minutes.

7. 7

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 332. The excerpt below is the record exactly as published.

half a teaspoonful of salt, one stick of cinnamon, one table- spoonful of butter, six table-spoonfuls of orange marma- lade, three eggs, and the batter for fruit fritters described in the chapter on " Entrees." Wash the rice, and then soak it in cold water for an hour. Pour off the water, and put the rice, cinnamon, and milk in the double-boiler. Place on the fire, and cook for an hour and a half. At the end of that time take out the cinnamon, and add the salt, butter, and mar- malade. Beat the eggs till light, and stir them into the dish. Butter a shallow cake-pan, and spread the mixture in it, having it about half an inch thick. Put in a cold place for an hour or more. Make the fritter batter. Out the rice mixture into three-and-a-half-inch squares, and cut each square into two triangles. Dip these in the batter, and fry for three minutes in boiling fat. Drain on brown paper, and arrange on a warm dish. Sprinkle them with cinnamon sugar, — six table -spoonfuls of sugar and one of ground cinnamon. Hold a hot salamander over .them to dissolve the sugar, and serve at once. SOUFFLES. Great accuracy and care are required in preparing souffles. The materials to combine are so few and the work so simple that the inexperienced wonder that souf- fles are not made more frequently, and that there ever should be a failure. The truth is, the margin upon which success or failure rests is so slight that it takes the most careful use of materials and the most exact time for cooking to bring about the desired result. If the souffle cooks one minute too long, or is not served imme- 634 MISS PARLOA'S KITCHEN COMPANION. diately after it is taken from the oven, it will be ruined. An omelet souffle is more sensitive to over-cooking and delay in serving than a souffle made with a foundation. It will rise to two or three times its original size ; and if, when it is done, it be taken instantly from the oven and served at once, it will be found of the most delicate tex- ture and flavor. But let it cook too long, or stand for a few moments after coming from the oven, and its whole condition will change. A souffle which was five or six inches high will in this case shrink to less than an inch ; will be of a grayish color, heavy and tough, and of a disappointing flavor. It seems wonderful that a thing of such lightness and beauty should be transformed so quickly. A souffle made with a foundation will shrink about one-third, but will not be so unpalatable as an omelet souffle. These drawbacks should not discourage the house- keeper from trying to make this delicate dessert. Being forewarned, she should be forearmed. It is always better that the guests should wait five minutes, if need be, for the souffle, than that the souffle should wait half a minute for them. The following rules for souffles will suffice, as changes of flavor give most of the varieties. Souffl6 Dishes. As the souffle must be served in the dish in which it has been baked, the dishes selected for this purpose should be as dainty as possible. Silver dishes with porcelain linings are good for this purpose, only the time occupied in putting the souffle into the silver dish and adjusting the rim is apt to prove fatal to the souffle, unless the work be done by an expert. There is a pretty fluted pudding-dish, with a plain dish fitting into it, which can be used to advantage. Small paper cases are really the most satisfactory things to use. They PUDDINGS. 635 can be bought where confectioners' supplies are sold. Pursell, on Broadway, near Twentieth Street, New York, keeps a good supply. There are many shapes, but the square and round are the most useful and the cheapest. Paper Cases, — Empty and Filled. Small individual souffle dishes come in fire-proof French china. They are very dainty, and when one considers that they can be used constantly for years, are not expensive, unless decorated. They are sold by Louis & Conger, 1340 Broadway, New York. Vanilla Omelet Souffle^ Beat together until light the yolks of two eggs and two generous table-spoonfuls of powdered sugar. Add half a teaspoonful of vanilla extract, and beat a little longer. Now beat the whites of four eggs to a stiff, dry froth. Stir this into the yolks and sugar, doing the work gently. Turn the mixture into a buttered souffle dish, and sprinkle with powdered sugar. Bake in a moderate oven for ten minutes, and serve the instant it comes from the oven. Or the preparation may be baked in small souffle cases, in which case they will cook in eight minutes. Omelet Souffle^ Break six eggs, and put the whites into one bowl and the yolks into another. To the latter add three table- spoonfuls of powdered sugar, the grated rind of half an orange, and one-third of a saltspoonful of salt. Beat 636 MISS PARLORS KITCHEN COMPANION. this mixture until it is very light and thick. Now beat the whites to a stiff, dry froth, and stir them gently into the other beaten mixture. Turn the eggs into a buttered souffle dish, heaping them in the centre. Sprinkle with powdered sugar. Bake in a moderate oven for twelve minutes. Or, the preparation may be baked in buttered souffle cases. Fill the cases about two-thirds of the way to the brim, and place in a shallow pan. The souffle will bake in eight minutes in a moderate oven. Lemon, vanilla, almond, or some other flavor may be substituted for orange rind. Lemon Souffle^ The materials required are : one pint of milk, half a cupful of flour, four table-spoonfuls of sugar, half a tea- spoonful of salt, five eggs, and the grated rind of a lemon

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