Lemon Souffle Pudding

Ingredients

• 3oz. of butter
• rather more than Jib. of flour
• I J pints of milk
• the yolks of seven eggs
• 6oz. of sugar
• the whites of the seven eggs

Method

1. 1

   Work butter into flour.

2. 2

   Heat milk and stir in the butter-flour mixture until thick.

3. 3

   Beat yolks and sugar until light, then mix into the thickened milk.

4. 4

   Let cool, then fold in beaten egg whites.

5. 5

   Pour into a buttered mould and steam for 1.5 hours.

6. 6

   Serve with brandy sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 319. The excerpt below is the record exactly as published.

Lemon Souffle Pudding.— Chop up 3oz. of butter and work it into rather more than Jib. of flour. Put I J pints of milk in a saucepan, and when almost boiling, stir the butter and flour into it. Keep on stirring over the fire till it thickens, then beat up the yolks of seven eggs and 6oz. of sugar till very light, and stir them into tire" flour and milk ; pour the mixture into a shallow pan, whip well, and let it stand till cold, then beat in the whites of the seven eggs

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