Souffle

Ingredients

• one ounce of flour
• one dessertspoonful of sugar
• a quarter of a pint of milk
• three yolks of eggs
• four whites
• half a teaspoonful of vanilla
• one ounce of sugar
• one gill of water
• a tablespoonful of any jam

Method

1. 1

   Melt butter in a saucepan; add flour, sugar, and milk.

2. 2

   Stir until thickened and boil for 2 minutes.

3. 3

   Cool slightly, then add yolks one at a time, stirring well.

4. 4

   Whisk egg whites with a pinch of salt until stiff, then fold in vanilla.

5. 5

   Pour mixture into a tin and steam in boiling water for 20-40 minutes until firm.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 96. The excerpt below is the record exactly as published.

one dessertspoonful of sugar, and a quarter of a pint of milk. Stir it over the fire till it thickens, stirring well to get out the lumps ; just let it boil two minutes. When it is a little cool, drop in three yolks of eggs, putting the whites on a plate ; stir well after each yolk is added. Whisk up four whites (with a little salt) to a stiff froth. Put into whites half a teaspoonful of vanilla (more if essence is weak). DOMESTIC COOKERY. 173 stir in lightly among the yolks, &c. Pour all into a tin. Put tin in pan of boiling water, steam twenty to forty minutes till the souffle is firm to the touch. Sweet Sauce — One ounce of sugar, one gill of water ; let it boil till sugar is melted and reduced about halfj then put in a few drops of lemon juice, and a tablespoonful of any jam (apricot the best). When jam is melted, pour the sauce over the souffle, which has been taken out of the tin and put on a hot plate. Soup a la Reine. Put half a pound of well-washed rice into a saucepan with three pints of good white stock made from rabbit, chicken or veal (veal is best) ; let it simmer one hour ; remove all the meat off a roast fowl, cut it up in small pieces ; pound it in a mortar with one ounce of butter ; pass it through a wire sieve with a gill of stock ; put the bones of the fowl in a saucepan with one quart of water, and a piece of every kind of flavouring vegetable ; simmer two hours. Strain off this second liquor and pass it and the rice all through a hair sieve, also the chicken the second time ; put all the soup well strained into a saucepan ; season with pepper, salt, and nutmeg; bring to the boil. Pour the boiling soup on half a pint of cream, and serve hot with sippets of toast and fried bread. Stale bread may be cut into dice, fried a golden colour, and served with this soup. Soup Maigre. i Peel half a pound of potatoes, and parboil them, that is, partly boil them, and throw away the water, because there is in potatoes a hurtful, almost poisonous quality, which is removed by great heat ; the water that potatoes are boiled in is rendered unwholesome, they should always be parboiled before being made into soup or added to Irish stew, Potato Pot, &c. Cut the potatoes into slices, also the white part 174 DOMESTIC COOKERY. of two leeks, put them into a clean pan with one pint of cold water, one ounce of butter, a tablespoonful of crushed tapioca, half a tablespoonful of salt, a quarter of a teaspoon- ful of pepper ; simmer till soft. Pass all through a sieve, return the soup to the pan ; add to it one pint of milk ; bring to the boil. Pour it into the tureen on to the beaten yolks of two eggs and a quarter of a pint of cream. Serve hot. Soups. Soup can be made of almost any vegetables. Turnip, onion, or artichoke soup must be thickened with flour. All vegetable soups must be boiled after they are rubbed through the sieve, and after water or milk has been added. If they are not boiled, the water and, the vegetables do not mix. Meat, bones, or bacon-rinds improve all soups. If you have broth or pot-liquor, use it rather than water. Brown soups can be coloured with browning made for the purpose {see Browning). If a vegetable soup is too thin, let it boil fast for ten minutes, with the lid off the saucepan ; if it is too thick, add milk or water, and boil a few minutes. Peas, beans, and lentils are much more nourishing than potatoes, cabbage, or turnips. Vegetables go further when they are made into soup than when they are boiled in much water, as is the usual custom. By throwing away the water we waste much of the nourishment contained in the vegetable. When we make soup we throw away nothing, and we can besides use old and tough vegetables, that are not good to eat in any other way. Cold water must always be used in making soups, if bones or meat are used. Snipes a la Bonne Bouche. To make the forcemeat : put into a pan a quarter of a pound of fat bacon ; cut into thin slices ; also one pound of calfs liver, a small piece of turnip, carrot, onion, celery, a blade of mace, ten pepper corns, a very little grated nutmeg, DOMESTIC COOKERY. 175 salt and pepper, three truffles or mushrooms. Cook these together until the liver is done ; pass it through a sieve. Take a flat-pointed knife and mix in two ounces of lard. Prepare the snipes ; wipe them well inside with a clean damp cloth ; put them on a greased baking tin, cover it with a greased paper ; put them into a hot oven for twenty minutes ; baste frequently ; remove them from the oven ; cut the birds in half ; cover them with the forcemeat : put them on an entree dish ; lay a coil of the mixture round the birds ; garnish with fried bread, and serve with the following sauce : — Melt one ounce of butter in a pan ; mix into it one ounce of flour

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