Soufflé, Baked

Ingredients

• the rinds of two good lemons
• a pint of milk
• one ounce of flour
• two ounces of arrowroot
• two ounces of butter
• two ounces of sugar
• the yolks of four eggs
• the whites of five eggs

Method

1. 1

   Butter a tin well and stick a band of paper to it three inches standing up.

2. 2

   Boil the milk with lemon peel for five minutes and strain.

3. 3

   In a stewpan, mix flour, arrowroot, butter, and sugar with the strained milk and stir until it boils.

4. 4

   Let it cool slightly, then add yolks one by one.

5. 5

   Beat the whites to a stiff froth and fold them in lightly.

6. 6

   Fill the tin three parts full and bake in a quick oven for 15-20 minutes.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 94. The excerpt below is the record exactly as published.

Souffld, Baked. Butter tin well, also a band of paper j stick it to the tin three inches standing up, as good souffles rise much, only three parts fill the tin. Take the rinds of two good lemons, three if small. Also a pint of milk ; (keep a little back) add lemon peel ; boil about five minutes ; strain. Put on one ounce of flour and two ounces of arrowroot (or two ounces of flour and one ounce of arrowroot), two ounces of butter (fresh preferred), two ounces of sugar, with the strained ;milk in a stewpan, and stir till it boils. Take it off the fire, let it get a little cool ; break in one by one the yolks of four eggs ; beat up the whites of five. Beat hard enough to bear the weight of another egg. If the flour is at all lumpy or damp, pass it through a sieve. Beat up whites, adding a pinch of salt (to bring up eggs) ; stir them in a little at a time very lightly, the mixture having some- what cooled. Fill tin three parts; put in a quick oven, fifteen to twenty minutes. Half this quantity fills two small tins. Souffld Balls. Grate two ounces of cheese and mix with it a tiny pinch of cayenne pepper and salt. Put the whites of two eggs on to a clean dry plate ; beat them to a stiff froth with a pinch 170 DOMESTIC COOKERY. of salt and a knife. Then mix it very lightly with the other ingredients. Have ready on the fire an iron saucepan with two or three pounds of hot fat. When a blue steam rises {see introductory notes on wet frying) drop in teaspoonfuls of the mixture and fry a golden colour, and serve quickly. Note. — They should rise to double the size in frying. Souffle, Cheese. Put into a basin half a teacup of bread crumbs, half a teacup of grated parmesan cheese. Boil a quarter of a pint of milk with one ounce of butter; pour it over the cheese and bread crumbs, allow them to soak ten minutes ; add a pinch of salt, a grain of cayenne pepper ; mix well together ; when cool, put in the yolks of three eggs well beaten. Place the whites upon a clean dry plate ; add a pinch of salt to cool them ; whip them to a stiff froth with a broad-pointed knife, add them lightly to the soufiEid. Have ready a souffle tin greased ; pour the mixture into it, and bake in a quick oven ten to fifteen minutes. Souffle, Lemon. Make a panada with one ounce of butter, one ounce of flour, quarter of a pint of milk ; remove it from the fire and drop in three yolks of eggs, beating well between each one ; one dessertspoonful of sugar, the rind and juice of half a lemon ; add lastly the whites of four eggs

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