Soufflée à la Vanille

Ingredients

• one quart of milk
• six ounces of flour
• six ounces of sugar
• two teaspoonfuls of vanilla powder
• a pinch of salt
• six eggs
• the whites of three eggs

Method

1. 1

   In a saucepan, mix one quart of milk with six ounces of flour.

2. 2

   Stir until smooth and bring to a boil.

3. 3

   Remove from heat and add six ounces of sugar, two teaspoons of vanilla, and a pinch of salt.

4. 4

   Add the yolks one at a time, beating well.

5. 5

   Beat the whites very stiff and gently fold them into the mixture.

6. 6

   Bake for twenty minutes in a buttered pan.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 109. The excerpt below is the record exactly as published.

SOUFFLEE A LA YANILLE. (j. GOUFFE.) Put in a three-quart saucepan one quart of milk, keeping little of it out to mix with six ounces of flour ; when smooth stir the flour into the milk ; keep on stir- ring till it boils, when take it off the fire at once ; put in six ounces of sugar, two teaspoonfuls of vanilla pow- der or extract, and a pinch of salt ; break six eggs, add the yolks to the paste, one at a time, beating it well ; beat the whites very stiff, and add them very gently to the rest ; if quickly done, the whites go to liquid, and the paste becomes too wet. Bake for twenty minutes in a buttered pan. FLAMIKG OMELETTE. Break six eggs ; beat the whites and yolks separately ; add to the yolks one tablespoonf ul of powdered sugar ; stir whites and yolks lightly together ; put butter the size of an egg in a clean frying-pan, let it get hot and begin to boil ; then pour the omelette in ; lift the pan on one side for a minute, then let the mixture that is Fies and Tarts, 2 1 5 not set, run oyer to the other side, detach the omelette with a spoon from the side of the pan ; when it is partly- set, shake the pan gently back and forth to loosen it ; turn it half over with a cake turner ; slip it on a hot dish, dust over with sugar, and pour over it six table- spoonfuls of rum — warmed if the weather is cold ; set it alight and serve flaming. This omelette may be made as directed in Part First, if preferred. CHAPTER XXXII. DISHES FOR CHEESE COURSE, OR FOR SUPPER. CHEESE EOKDUE. Put in a small saucepan one tablespoonful of butter, one of flour ; stir over the fire till they bubble ; then add a gill of milk or cream (so far this is only very thick white sauce) ; stir to prevent burning ; when smooth stir into it three ounces of finely-grated cheese of fine quality, a saltspoonful (scant) of salt, and a tiny pinch of cayenne ; turn it when well mixed into a bowl and stir into it the beaten yolks of two eggs ; thoroughly whisk the whites of three eggs

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