Lemon Soufflee

Ingredients

• 2 oz. flour
• 2 oz. sugar
• 2 oz. butter
• f pint milk
• 2 lemons
• 5 eggs
• yolks of 3 only

Method

1. 1

   Mix the flour smoothly with a little milk, then stir in the rest of the milk and add the sugar, grated lemon rind, and butter.

2. 2

   Stir over the fire until thickened.

3. 3

   Pour into a basin, add beaten yolks, lemon juice, and whisked egg whites.

4. 4

   Butter a soufflee mould, fill it half full, and bake in a moderate oven for 30-40 minutes.

5. 5

   Serve immediately.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 74. The excerpt below is the record exactly as published.

Lemon Soufflee. — -2 oz. each flour, sugar, and butter, f pint milk, 2 lemons, 5 eggs, yolks of 3 only. Mix the flour very smoothly with a very little milk, then stir in the rest of the milk and add the sugar and grated rind of the lemons and the butter. Stir over the fire till the mixture thickens and is quite smooth, but only let it boil gently. Pour it into a basin, and when it is I 10 SWEETS. nearly cold add the beaten yolks of three eggs ; then add the juice of the lemons, and lastly stir in the whites of five eggs whisked to a stiff froth. Butter a soufflee mould and fill it half full with the mixture, and bake in a moderate oven for thirty or forty minutes. Serve the soufflee immediately, or it will fall. Madeira Pudding'. — The weight of four eggs in flour, sugar, and butter, a little grated lemon rind. Beat the eggs and gradually dredge in the flour and sugar, then beat the butter to a cream and add the other ingredients to it and beat for a few minutes. Butter a mould, pour in the mixture, and bake in a quick oven about half an hour. Turn out, and serve hot with a sauce of fruit syrup made hot and put in a sauce-boat. Marmalade Bread and Butter Pudding. — 2 eggs, 1 pint milk, 1 oz. sugar, bread and butter, marmalade. Make a custard of the milk, sugar, and eggs by boiling the milk and sugar and pouring it over the well-beaten eggs, stirring all the time. Have ready some slices of thin bread and butter spread with marmalade, and lay them in a buttered pie-dish until it is half full. Make the custard very hot, but not boiling, and pour it over the bread and butter and marmalade. Put a plate on the top to prevent it rising, and let it soak half an hour. Take off the plate before baking. Bake in a quick oven and turn it out of the dish to serve. Boiled Marmalade Pudding. — 2 eggs, their weight in flour, butter, and castor sugar, 1 tablespoon of marmalade, 1 teaspoon of baking powder. Rub the flour through a sieve with the baking powder and beat the eggs well, the yolks and whites separately. Beat the butter to a cream with the sugar, add the flour gradually, and then the marmalade. Stir in the yolks of the eggs, and lastly the stiffly beaten whites, and pour into a well-buttered mould and steam for an hour and a half. When it is turned out put some marmalade on the top of the pudding and serve arrow- root wine sauce (page 84) with it. Marmalade Custard Pudding. — i lb. of fine bread- SWEETS. I 1 1 crumbs, ^ pint of milk, 2 eggs, i lb. marmalade, b an oz. of buttei, 1 tablespoon of sugar. Beat the butter and sugar together, add the yolks of the eggs (well beaten), the milk and bread- crumbs, and lastly the whites of the eggs stiffly beaten. 1 ut a layer of this in a well-buttered dish, then a layer of marma- lade, then of the other ingredients, and so on till the dish is full, taking care to have the custard mixture at the top. Bake in a moderate oven about three quarters of an hour. Marmalade Suet Pudding. — 5 oz. bread-crumbs, i lb. castor sugar, 3 eggs, | pint milk, 3 oz. suet, marmalade. Chop the suet as fine as possible and stir it into the bread-crumbs ; add the sugar and the well-beaten eggs and the milk, and beat all well together for a quarter of an hour ; when ready to put into the oven stir it up quickly and put a layer in a well-buttered pie-dish, then a layer of marmalade, then of the mixture, and so on till the pie-dish is full, letting the bread be at the top ; place it in a moderate oven and bake nearly two hours. Turn out and serve. Meringues. — Whisk the whites of four very fresh eggs very stiffly, and stir in at the last moment J lb. of castor sugar and a few drops of lemon juice. Have ready some strips of white paper about fourteen inches long and three in width, place them on a board which wall fit on a baking sheet, sprinkle the paper thickly with white sugar. Take a tablespoon of the mixture and place on the paper, leaving an inch between each spoonful ; put the board in the oven, leaving the door slightly open so that they can be watched. When the meringues are a pale biscuit colour take them out of the oven, scoop out the inside, and put them back in the oven for a few minutes to dry and get crisp inside. The cases will keep some time in a tin. When wanted fill with whipped cream flavoured with vanilla. Mincemeat. — 2 lbs. suet, 2 lbs. currants, 2 lbs. raisins, i| lbs. sugar, f lb. candied peel mixed (lemon, citron, and orange), 2 lbs. apples, juice of 4 lemons, | oz. salt, rind of 2 lemons, b oz. ginger, b oz. allspice, § oz. ground cloves, b oz. ground nutmegs, I 12 SWEETS. \ oz. mace, | pint port wine, i pint brandy. Stone and chop the raisins and carefully pick over the currants, chop up the candied peel finely, pare, core, and mince the apples. Grate the lemon rind and strain the lemon juice. Chop the suet very fine indeed. Then mix all the ingredients very thoroughly together, stir vigorously, using a long wooden spoon ; when all are well blended add the wine and brandy, and stir well again. Store the mince- meat in an earthenware jar, and cover tightly with paper. Stir well each time it is used. Monday Pudding. — The remains of a plum pudding cut in slices. Butter a mould and fill it with alternate layers of bread and butter and plum pudding, fill it up with a custard made of 2 eggs, steam for half an hour, and serve with wine sauce. Nancy Pudding. — 2 oz. flour, 1 oz. sugar, 2 oz. butter

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