Lemon Soufflé (Soufflé au Citron)

Ingredients

• 1 oz. butter
• 1 oz. flour
• 1 oz. castor sugar
• 1 gill of milk
• 3 yolks of eggs
• 4 whites of eggs
• A pinch of salt
• A squeeze of lemon juice
• Grated rind of 1 lemon

Method

1. 1

   Grate lemon rind and mix with sugar.

2. 2

   Prepare the soufflé according to directions for Steamed Soufflé, using lemon sugar and juice for flavor.

3. 3

   Serve with custard or lemon sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 688. The excerpt below is the record exactly as published.

A squeeze of lemon juice. Put the ingredients for the caramel into a small strong saucepan or sugar boiler, and cook them until of a golden brown colour. Pour this into an ungreased souffle tin, take hold of the tin with a cloth, and run the caramel round the sides, coating them well. Cool for a few minutes, and tie a band of greased paper round the outside of the tin. To Make the Mixture. — Proceed according to directions given for a Steamed Souffle on p. 425, and steam very carefully in the prepared mould. When ready, turn out on a hot dish and serve immediately. The caramel will run round the souffle and serve as a sauce. Note. — If preferred, the caramel may be omitted and the souffle served with a coffee sauce. Time to steam, 30 to 40 minutes. Sufficient for 3 or 4 persons. Probable cost, lOd. Lastly, stir in the whites of the eggs beaten to a stiff froth, mixing them in as lightly as possible. Grease some small china or paper souffle dishes, three-quarter fill them with the mixture, and bake in a good oven until they are a nice brown colour and well risen. Sprinkle with sugar, and serve immediately. Time to bake, about 15 minutes. Sufficient for 3 or 4 persons. Probable cost, 7 d. 1915. Ground Rice Souffle (Souffld au Riz) 1 pt. milk. 1£ oz. ground rice. A pinch of salt. 1 table-sp. sugar. \\ oz. butter. 3 eggs. Vanilla. Mix the ground rice with a little of the milk, and put the rest into a saucepan to heat. When hot, but not boiling, add the ground rice, and stir over the fire until boiling. Add the sugar and butter, and cook for about 10 minutes. Then remove the saucepan from the fire and stir in the yolks of eggs, flavour with vanilla or any other flavouring preferred, and lastly stir in the whites beaten to a stiff froth. Pour the mixture into a greased pie dish or fireproof dish, and bake in a moderate oven until well risen and nicely browned. Serve directly, sprinkled with powdered sugar. PUDDINGS AND HOT SWEETS 429 Note. — Semolina may be used instead of ground rice. Time to bake, about 20 minutes. Sufficient for 3 or 4 persons. Probable cost. Id. 1916. Lemon Souffle (Souffle au Citron) 1 oz. butter. ' A squeeze of lemon 1 oz. flour. juice. 1 oz. castor sugar. j 3 yolks of eggs. Grated rind of 1 lemon. j 4 whites of eggs. 1 gill of milk. I A pinch of salt

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