Lexaon Soufflé

Ingredients

• Two lemons
• one pint of milk
• two ounces of butter
• two ounces of flour
• one ounce of arrow root
• two ounces of sugar
• yolks of four eggs
• whites of five eggs

Method

1. 1

   Grease a band of paper around a quart soufflé tin.

2. 2

   Cut lemon rind and simmer with a gill of milk for five minutes.

3. 3

   In another saucepan, melt butter, add flour, arrow root, and sugar, then gradually add remaining milk.

4. 4

   Strain lemon rinds and mix with the saucepan contents.

5. 5

   Cool slightly, add yolks, then fold in whipped egg whites.

6. 6

   Pour into the tin and steam for 45 minutes.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 60. The excerpt below is the record exactly as published.

Lexaon Souffl€. — Two lemons, one pint of milk, two ounces of butter, two ounces of flour, one ounce of arrow root, two ounces of sugar, yolks of four eggs, whites of five eggs

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