Souffle, Simple

Ingredients

• J pint of milk
• a teaspoonful of flour
• a good-sized lump of fresh butter
• the well-beaten yolks of 2 eggs
• the whites of 3 eggs

Method

1. 1

   Sweeten and flavor milk, boil, and stir in mixed flour.

2. 2

   Add butter, then yolks and beaten egg whites.

3. 3

   Bake in a prepared dish until risen and browned.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 82. The excerpt below is the record exactly as published.

Souffle, Simple.— Sweeten J pint of milk, and flavour with Lang- dale’s lemon or vanilla essence ; boil, and stir in quickly when boiling a teaspoonful of flour which has been smoothly mixed with another £ pint of milk. Add a good-sized lump of fresh butter, draw the sauce- pan aside, and stir the batter till it thickens, then pour into a basin. When nearly cold, add a dessertspoonful of brandy and the well-beaten yolks of 2 eggs. Butter a cake-tin or deep pie-dish which the batter SWEETS AND SAVOURIES. 97 will only half fill, and heat it in an oven. Whisk or beat the whites of 3 eggs

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