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Souffle, Simple
From Cassell's dictionary of cookery, 1892
Serves 1
Serve immediately to avoid spoilage.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1854. The excerpt below is the record exactly as published.
Souffle, Simple. — Sweeten and flavour a quarter of a pint of milk with lemon or vanilla, boil it, and stir into it quickly, when boiling, a table-epoonful of flour which has been smoothly mixed with another quarter of a pint of milk. Add a slice of fresh butter, draw the saucepan to the side of the fire, and stir the batter care- fully till it thickens, then pour it into a basin. "WTien nearly cold, add a dessert- spoonful of brandy and the well-beaten yolks of two eggs
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