Soufflé, Lemon
From The handy dictionary of cookery, 1890
A panada is made by melting butter, stirring in flour, and adding milk until thick.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
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 beaten to a stiff froth ; pour into a greased tin, with a greased paper tied l ound it so as to come three or four inches above, steam thirty-five minutes. It is done when firm to the touch in centre. N^ote. — A panada is made thus : — Melt the butter in a saucepan, then stir in the flour well, next add the milk, stir carefully to boiling ; boil two minutes just till it leaves the sides of the pan clean, stirring vigorously all the time. DOMESTIC COOKERY. 171 This is a delicious pudding, and to insure its success great care and exactness are required. In the first place, to avoid failure, it is necessary that the butter, flour, sugar, and milk, should be stirred long enough over a moderate fire to make a stiff paste, because if this is thin the eggs will separate, and the pudding when done resemble a batter with froth on the top. . ^ Sauce. — Put into a pan two tablespoonfuls of jam with one of cold water, the juice of half a lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.