Soufflé

Ingredients

• 2 eggs
• half an ounce of flour
• half an ounce of butter
• fifteen drops of vanilla
• a half pint pie dish

Method

1. 1

   Beat the yolks of the eggs well with a wooden spoon for ten minutes.

2. 2

   Stir in smoothly half an ounce of flour.

3. 3

   If desired, add about fifteen drops of vanilla essence.

4. 4

   Whip the whites of the eggs to a stiff froth and stir them lightly into the yolk mixture.

5. 5

   Butter the inside of a half pint pie dish with half an ounce of butter, pour in the mixture, and bake in a quick oven (240°C) for ten minutes.

6. 6

   Serve immediately after baking.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 144. The excerpt below is the record exactly as published.

half an ounce of flour. N.B. — If the soufflee is to be flavoured, the flavouring should now be added, about fifteen drops of vanilla, or any other essence preferred. 4. We take a whisk, and whip the whites of the eggs to a stiff froth, and then stir them lightly into the contents, in the other basin. 5. We take half an ounce of butter and butter the inside of a half pint pie dish or soufflee tin; we then pour in the mixture. N.B.— If jam is added it must be put in the centre of the souffle'e, before it is baked. 6. We put it in a quick oven (the thermometer at the door of the oven marking 2400) to bake for ten minutes. 7. We must serve the soufflee as soon as it is baked, or it will fall. Lesson on Making Sweet Omelettes. 333 INGREDIENTS. 2 eggs

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