Vanilla Souffle

Ingredients

• One ounce of flour
• one and one-quarter ounce of butter
• one dessert-spoonful of sugar
• one gill of milk
• one half tea-spoonful of the essence of vanilla
• yolks of three eggs
• whites of four eggs
• one table-spoonful of raspberry jam
• one half tea-spoonful of lemon-juice
• one glass of sherry
• six drops of cochineal

Method

1. 1

   Grease a band of paper around a pint and a half souffle tin.

2. 2

   Melt butter, stir in flour, add milk, and boil.

3. 3

   Remove from heat, add sugar and vanilla, then yolks one by one.

4. 4

   Whip egg whites and fold in.

5. 5

   Pour into the tin, cover with water, and simmer for 30 minutes.

6. 6

   Prepare sauce with jam, sherry, lemon juice, and cochineal, boil, and serve around the souffle.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 93. The excerpt below is the record exactly as published.

VANILLA SOUFFLE. 137 pan, cut from it the band of paper, transfer it to a silver souffle dish, or fold a napkin around the tin in which it is prepared, and serve immediately. If the dining-room be distant from the kitchen, the souffle" should be carried in upon a hot shovel, otherwise it may be chilled, and so fall from its perfect state. NOTE.— Should it be desired, the souffld prepared as above may be divided and put into pint souffle tins, baking one and steaming the other. Vanilla Souffle.— One ounce of flour, one and one-quarter ounce of butter, one dessert-spoonful of sugar, one gill of milk, one half tea-spoonful of the essence of vanilla, yolks of three eggs, whites of four eggs, one table-spoonful of rasp- berry jam, one half tea-spoonful of lemon-juice, one glass of sherry, six drops of cochineal

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