Souffle

Ingredients

• two tablespoons flour
• one tablespoon sugar
• yolks of four eggs
• a scant pint of milk
• whites of four eggs
• a teaspoon of vanilla

Method

1. 1

   Combine flour, sugar, and yolks in milk and cook until thick.

2. 2

   Once cooled, fold in beaten egg whites and vanilla.

3. 3

   Bake in a buttered pan for 20 minutes.

4. 4

   Serve hot with hard sauce.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 159. The excerpt below is the record exactly as published.

SOUFFLE. Miss Hellerman. Cook a cup or more of grated pineapple with three- quarters of a cup of sugar and the juice of half a lemon until well reduced and thick. Beat the whites of five eggs with one-fourth of a teaspoonful of cream of Tar- tar until dry, then gradually beat in the cold pineapple mixture. Turn into a two-quart mold, buttered and dredged with sugar. Set into a dish on several folds of paper, surround with boiling water and let cook about half an hour. The water should not boil during the cooking. Serve turned from the mould with cream and sugar, or a boiled custard. SOUFFLE. Mrs. W. S. Qould, New York. Two tablespoons flour, one tablespoon sugar, yolks of four eggs ; put into a scant pint of milk. Cook until a thick custard. When cold, add whites of four eggs, beaten stiff, a teaspoon of vanilla

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