Mansworth Soufflée

Ingredients

• Two ounces butter
• two ounces wheatmeal
• three-quarters of a pint of new milk
• one dessertspoonful powdered sugar
• a small lemon
• two eggs

Method

1. 1

   Melt the butter in a saucepan, then mix the meal into it gradually until quite smooth.

2. 2

   Boil the milk with the grated rind of the lemon in a separate pan until flavoured, then pour it onto the meal and butter, stirring quickly to prevent lumps, and boil for five minutes.

3. 3

   Remove from the fire, beat in the yolks of the eggs and the sugar, and stand the mixture in a warm place until half an hour before serving.

4. 4

   Whip the whites of the eggs to a stiff froth, add them quickly to the mixture, and pour into a buttered soufflée-dish.

5. 5

   Bake in a brisk oven for about 20 minutes.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 30. The excerpt below is the record exactly as published.

two eggs. Thicken the water with the arrowroot, and boil it with the lemon-peel, juice, and sugar for fifteen minutes, or until all the rawness of the arrowroot has gone. Draw the saucepan from the fire, and strain the custard into a jar. When slightly cooled, add the two eggs, ^Such as he could of country fare ^ . . . Wcup-bitten pears^ the first to fall From off the wavering spire-like tree ; Junkets^ and cream, and fresh honey* — Wm. Morris. 132 SWEETS. * He sits to a dinner of plain English food ; Though simple the puddings his appetite* s good * Cunningham. well beaten, and place the jar in a saucepan of hot water. Let the water round it boil for twenty minutes, stirring the custard all the time with a wooden pin.* The custard will now be thick enough. Allow it to cool before putting it into glasses, and stir it oc- casionally to prevent a skin forming on the top. Orange custards are made in the same way, oranges instead of lemons being used, and half the quantity of sugar should the oranges be sweet ones. * A wooden pin is generally the handle of an old wooden spoon, and as it does not scrape the sides of the pan, is better for stirring all thickened dishes with than a spoon. * He* II find you out a food That needs no teeth nor stomach ; a strange furmity.* Beaumont and Fletcher. 133 SWEETS. * l^he flour t the sugary and the fruity Commingled well, how well they suit /* SOUTHEY. SemoUna a la iftancafse. One quart of new milk, three ounces of semolina, one bay-leaf or two bitter almonds blanched, two large eggs, two lumps of loaf sugar, the thinly-pared peel of one lemon. Put the milk into a stewpan with the lemon-peel, bay-leaf, and sugar. When it boils, add the semolina, scattering it in slowly, and stirring all the time. Take out the lemon-peel and bay-leaf, and boil for half an hour, stirring it constantly ; then draw the pan from the fire and add the eggs, previously well beaten. Stir well together, and return the pan to the fire for five minutes more, by which time the eggs will be set and the * Matty Nature^ s guest by invitation sweet, Receives from her both appetite and treat J* COWPER. 134 SWEETS. * Plain food is quite enough for me ; Three courses are as good as ten ; mixture thick. Pour this into a wet china mould, and put it in a cool place to set ; in twelve hours it will be ready to serve. Garnish with currant or raspberry jam, and pour round it a nicely-flavoured custard. % Manbswortb Souffliee* Two ounces butter, two ounces wheatmeal, three-quarters of a pint of new milk, one dessertspoonful powdered sugar, a small lemon

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