Souffle

Ingredients

• four ounces of flour
• two ounces of sugar
• a pint of cold milk
• four eggs

Method

1. 1

   Mix flour, sugar, and essence of vanilla with cold milk.

2. 2

   Heat until boiling, stirring until smooth.

3. 3

   Remove from heat, mix in yolks one by one, then fold in whipped egg whites.

4. 4

   Pour into a buttered souffle tin and bake for 25 minutes in a moderate oven.

5. 5

   Dust with castor sugar and serve immediately.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 48. The excerpt below is the record exactly as published.

four ounces of flour, two ounces of sugar, and sufficient essence of vanilla to flavour the sugar ; mix this well with a pint of cold milk, then put the pan ilufflL on the fire till boiling, stirring well with a wooden spoon and getting it smooth ; then take it off the fire, break four eggs, separating the yolks from the whites ; put the latter in a bowl, mixing the yolks one by one with the batter ; whip the whites very firmly, and pass the froth flake by flake into the batter, pour the whole into a well-buttered souffle

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