Vanilla Soufflé

Ingredients

• 2 ozs. Butter
• 1 oz. Flour
• 1 gill Milk
• the yolks of 3 Eggs
• the whites of 4 whipped to a strong froth
• 1 oz. Castor Sugar
• a few drops of Essence of Vanilla

Method

1. 1

   The soufflé mould must be well buttered with 1 oz. of clarified butter, and also a band of buttered paper tied tightly round and about two inches high.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 24. The excerpt below is the record exactly as published.

1 gill Milk, 1 Egg. Method — Mix the milk and golden syrup together, chop the suet finely. Mix suet, flour and candied peel together, then add the mixed milk, soda and syrup. Grease some small moulds, and steam half an hour, or altogether in one large mould for 2 hours. Serve either with plain boiled custard or golden syrup. ©nielette am; pommes. Ingredients. — 1 lb. Apples, 1 oz. Butter, 2 Eggs, 3 ozs. Sugar. 72 HOT PUDDINGS. Method. — Peel and slice the apples and stew the apples with the sugar and one gill of water until tender, then stir in half the butter and the yolks of the eggs, one at a time. Butter a deep pie dish with the rest of the butter. Whip the whites to a stiff froth and add to the apples, and pour the mixture into the pie dish and bake in a moderate oven about twenty minutes. ©melette, Sweet. Ingredients. — 3 Eggs, 1 teaspoonful of Castor Sugar, 1 dessert spoonful of Orange Flower Water, 1 oz. Butter, 1 table- spoonful of any Preserve. Method. — Make a syrup of the sugar and orange flower water, then mix it well with the yolks of eggs ; whip the whites up very stiffly and add. Make the butter very hot in omelette pan, turn in the mixture, stir quickly once or twice, and cook it gently over the grill burner for two or three minutes. Then place the pan under the grill burner to brown it quickly. Turn it out on to a paper sprinkled with castor sugar, and place on it the tablespoonful of jam, previously warmed. Fold the omelette, and serve quickly on a hot plate. pancakes. Take the same batter as for Yorkshire Pudding, and let it stand for some time before it is wanted. When ready to use pour it into a jug. Put some lard into HOT PUDDINGS. 73 a small saucepan to get hot, and pour about a tea- spoonful of this hot lard into the frying pan for each pancake. Then pour a thin layer of the batter into the pan, and cook it gently until set and brown under- neath. Then take up the pan, give it a shake to see the pancake is free, and give it a sharp toss so as to turn the pancake over. Then cook for half a minute, and turn it out on to a paper covered with castor sugar. Squeeze some lemon juice over and fold up quickly. Half a pint of batter makes nine to twelve small pan- cakes. IRatafia jpufc&htgs. Ingredients. — i pint of Milk, 3 Eggs, 1 teaspoonful Vanilla Essence, 2 ozs. Castor Sugar, X lb- Ratafias. Method. — Beat up the eggs with the castor sugar, add the flavouring and the milk gradually. Pour this into a greased pie dish, and put the ratafias so as to cover the whole of the top. Bake in a steady oven. Note. — If the gas oven has been in use, the gas may always be turned out for custards ; the oven will be quite hot enough to cook them. IRtce putting. Ingredients.— 1 pint Milk, 2 ozs. of Rice, 1 oz. Sugar, X oz. Butter. METHOD. — Well wash the rice, and then put all these ingredients into a well buttered pie dish, and bake slowly for two hours. 74 HOT PUDDINGS. Suet flMifctung. Ingredients. — i lb. Flour, 6 ozs. Suet, i teaspoonful Baking Powder. Method. — Pass the flour and baking powder through a sieve into a basin, shred the suet finely, and then chop it till it is as fine as bread crumbs. Mix well with the flour, and add gradually some cold water to form a stiff paste. Have ready a saucepan of boil- ing water, plunge the pudding cloth in it, then wring and flour it and tie up the pudding, allowing it to boil one hour and a half, and be very careful not to let the water cease boiling, or the pudding will be heavy. Note. — That the gas be full on till the water boils, then turn the gas down low and it will keep boiling. Sultana puD&ing. Ingredients. — X lb. Flour, X lb. Sultanas, X lb. Suet, X lb. Castor Sugar, 2 ozs. Candied Peel, 1 teaspoonful of Baking Powder, a little Nutmeg or Grated Lemon Peel, X pint °f Milk, 1 Egg. Method. — Sieve the flour, shred and chop the suet finely. The sultanas must be well picked and cleaned with flour, and the candied peel cut in thin shreds. Mix all the dry ingredients together, then beat up the egg in the milk and thoroughly mix. Bake for half an hour in a greased tin. Note. — That the gas be full on for ten minutes, then reduce it to one-half and put the pudding on grid HOT PUDDINGS. 75 shelf under the browning shelf, and gradually reduce the gas, turning it out the last five minutes. Uaptoca putting. Ingredients. — i pint Milk, 2 ozs. Tapioca, 1 oz. Castor Sugar, 1 Egg, ]/2 oz. Butter. Method. — Cook the tapioca in the milk over the gas for a few minutes. Remove from the gas, let it cool slightly and stir in the butter, sugar and egg, well mix, then pour into a buttered pie dish, and bake for about 20 minutes. Ureacle Uart. Line a pie dish with short crust. Mix together one gill of golden syrup with two ounces of bread crumbs. Add the grated rind of one lemon, and the juice. Pour this into the pie dish and bake in a slow oven about half an hour. Danilla SoufUee. Ingredients. — 2 ozs. Butter, 1 oz. Flour, 1 gill Milk, the yolks of 3 Eggs and the whites of 4 whipped to a strong froth, 1 oz. Castor Sugar, and a few drops of Essence of Vanilla

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