Rice Souffle

Ingredients

• Three tablespoonfuls of ground rice
• 1 pint milk
• 3 eggs
• 1 oz. castor sugar
• £ teaspoonful essence of vanilla
• 1 oz. butter

Method

1. 1

   Mix rice to a smooth paste with cold milk, then add the rest of the milk and butter, boiling until thick.

2. 2

   Stir in yolks and sugar, then fold in whipped whites.

3. 3

   Pour into a souffle dish and bake for half an hour.

Nutrition per serving

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 65. The excerpt below is the record exactly as published.

1 oz. butter. Separate the yolks from the whites of the eggs. Put the yolks into a basin with the sugar; then whisk with a wooden spoon for five minutes. Whisk the whites to a stiff froth and stir lightly in; pour the mixture into a small iron frying-pan, in which the butter has been made thoroughly hot; place it over the fire till the bottom sets, then put the pan under the gas griller or before a bright fire till the top rises and slightly browns; throw it on to a sugared paper, spread over one half with jam, and gently fold over. Serve at once. Turkish Sweet. Mix with a stiff whip of cream some rice which has been boiled in milk and flavoured with lemon; add about a dozen small pieces of Turkish delight, then stir in some isinglass, dissolved in milk; mix well, and pour into a mould, which has clear jelly at the bottom an inch deep. Use isinglass in the usual proportion. Pineapple Foam. One tin of pineapple, 1 pint jelly, warm, teaspoonful lemon juice, 1 wineglassiul rum. Cm\> \ta& ^mftaa^& \x&^ 166 MISS CAM EBON'S COOKERY BOOK. the fire till boiling:, and boil for three minutes. Take off the fire and let it cool slightly, then mix in the yolks t of eggs, and the vanilla and sugar; whip the whites to a very stiff froth and mix in lightly, a spoonful at a time. Pour into a prepared souffi6 tin, cover with a buttered paper, and steam gently twenty minutes. The tin must be ready buttered, and a band of cartridge paper three inches deep buttered and tied round the outside so as to allow room for rising. Chocolate Souffle. One oz. castor sugar, i oz. Vienna flour, 3 oz. Cadburjr's chocolate grated, 4 eggs. Separate the whites from the yolks of the eggs, and put them into different basins ; add to the yolks the sugar, flour, and chocolate, and stir for five or six minutes. Whisk the whites to a stiff froth, and lightly mix them in. Pour into a buttered souffle" or small cake tin, and bake in a moderate oven from fifteen to twenty minutes. When done, fasten a white napkin or paper frill round and send at once to table with sugar sprinkled over. This must not be allowed to stand as it goes down directly. Omolette Souffle. Four eggs, 1 teaspoonful cornflour, J teaspoonful vanilla essence, 1 dessertspoonful sugar. Separate the yolks from the whites of the eggs; put the yolks into a basin and add to them the corn-flour, sugar, and flavouring; stir with a wooden spoon for five minutes. Whisk the whites to a stiff froth and mix lightly in. Put 2 oz. of fresh butter into a small iron frying pan and put it on the gas or fire till it bubbles; then pour the mixture into it. When the bottom side is set, put it under the grill, or in the oven for three or four minutes. Serve with sugar sprinkled over, on a hot dish. Souffle au Marasquin. Six ratafia cakes, 6 oz. castor sv^»ar, $ ^£%&> 1 ^lass of Maraschino. Pound the ratafias •, add to tV^m ^ ^*px «A MISS CAMERON'S COOKERY BOOK. 167 ;he yolks of the eggs well boaten; stir well; add the Mara- schino, and lastly, the whites of the eggs beaten to a stiff froth. Pour into a prepared souffle tin, and bake a quarter of an hour to twenty minutes. Serve at once. Lemon Souffle. One and a half oz. butter, 1 J oz. sugar, 1 J oz. arrowroot, 1 lemon, i eggs, \ pint of milk. Peel the rind off the lemon thinly and put it into the milk to steep in a warm place; dissolve the sugar in the milk, then melt the butter ; mix in the arrowroot; strain the milk on to this, and boil three minutes, stirring all the time; take off the fire, and stir in the yolks ; whisk the whites to a stiff froth and mix in lightly. Pour into a buttered souffle tin and bake, or steam thirty to forty minutes. Iced Coffee Souffle\ Six yolks of eggs, 3 whites of eggs, 2 large tablespoonfuls strong coffee, 2 oz. castor sugar, \ pint whipped cream. Put into a large basin the yolks of eggs, the whites, the sugar, and the coffee; place this over a saucepan of boiling water, and whip till like a thick batter — it will take fifteen to twenty minutes — then remove the basin. Stand it on ice and whip till cool ; add to this the cream ; pour into a souffle^ mould, which has paper surrounding it 2 inches above the top, or into two little moulds, and put in an ice oave or on ice for two hours. Serve in the souffle dish with a napkin round, or in a silver case. Iced Strawberry Souffle. Eight yolks of eggs, 3 whites of eggs, 2 oz. castor sugar, \ pint strawberries rubbed through a sieve, a few drops of liquid carmine, f pint whipped cream. Put in a large basin the eggs, strawberry juice, sugar, and colouring, and whip over boiling water twenty minutes ; take off the boiling water^ Stand on ice and whip till cold \ add t\x^ oteuccu ^m \^ 168 MISS CAMERON'S COOKERY BOOK. fancy moulds and freeze two and a half hours in a cave or refrigerator. Sprinkle over with a little pink sugar. The souffle can be served in little paper cases, but a band of paper must be tied round each, 1 \ inch above the top ; remove this before serving. Bice Soufiie. Three tablespoonfuls of ground rice, 1 pint milk, 3 eggs, 1 oz. castor sugar, £ teaspoonful essence of vanilla

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