Ponding Souffle d la Russe

Ingredients

• 2 oz. butter
• 3 oz. flour
• ½ pint of milk
• a pinch of salt
• 8 oz. caster sugar
• 6 eggs
• 2 tablespoonfuls raspberry jam
• 6 thin pancakes

Method

1. 1

   Melt butter, stir in flour, then add boiling milk and stir until it boils.

2. 2

   Season with salt and incorporate sugar.

3. 3

   Cook for 5 minutes, let cool, then mix in yolks and jam.

4. 4

   Butter a mould and line with pancakes.

5. 5

   Whisk egg-whites and fold in.

6. 6

   Bake for 45 minutes.

7. 7

   Serve with a suitable sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 457. The excerpt below is the record exactly as published.

Ponding souffle d la Russe. — 2 oz. butter, 3 oz. flour, | pint of milk, a pinch of salt, 8 oz. caster sugar, 6 eggs, 2 tablespoonfuls raspberry jam, 6 thin pancakes. Melt the butter in a stewpan, stir in the flour, and cook a little, then add the milk (boiling) and stir till it boils, season with a pinch of salt and incorporate the sugar. Cook for five minutes while stirring, and let it cool a little. Work in six yolks of eggs and the jam, previously heated and passed through a sieve or strainer. Butter a plain charlotte mould and dredge with flour. Line the bottom and sides of the mould with pancakes. Whisk four whites of eggs to a stiff froth and stir it lightly into the above mixture. Cut the remainder of pancakes into shreds and mix with the above. Put this into the prepared mould and bake in a moderate oven for forty-five minutes. Dish up and serve with a suitable sauce. Caramel sauce is Excellent and goes well with this souffle. 1678. (Eufs vanille d la J\reifje. — ± lb. caster sugar, 1 pint of milk

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