Soufflé, Steamed

Ingredients

• one ounce of butter
• one ounce of flour
• one dessertspoonful of sugar
• a quarter of a pint of milk
• three yolks of eggs
• four whites

Method

1. 1

   Butter a mould and tie on buttered paper.

2. 2

   Melt butter, mix with flour, sugar, and milk, stirring until thick.

3. 3

   Cool slightly, add yolks, and whisk whites to a stiff froth.

4. 4

   Fold in whites and steam.

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.

Souffle, Steamed. Put on water to boil. Butter a mould, tie on buttered paper, three inches standing up. Put one ounce of butter in a saucepan, let it melt ; add one ounce of flour ; mix well together 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

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