Vanilla Soufflé

Ingredients

• 1 oz. butter
• 1 oz. flour
• 1 oz. castor sugar
• 1 gill milk
• 3 yolks of eggs
• 4 whites of eggs
• A pinch of salt
• Vanilla flavouring

Method

1. 1

   Make this souffle according to directions given for a steamed souffle, flavouring the mixture with vanilla.

2. 2

   Serve with jam, custard, or any other suitable sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 692. The excerpt below is the record exactly as published.

1 oz. flour. 1 oz. castor sugar. 1 gill milk. 3 yolks of eggs. 4 whites of eggs. A pinch of salt. Vanilla flavouring. Make this souffle according to directions given for a steamed souffle on p. 425, flavouring the Vanilla Souffle mixture with vanilla. Serve with jam, custard, German, or any other suitable sauce. Time to steam, £ to f hour. Sufficient for 4 or 5 persons. Probable cost, 6 d. to Id. 1928. Violet SoufflG (Soufflfi aux Violettes) 1 table-sp. cream. \ oz. crystallised violets. 1| oz. sugar. 1 oz. butter. 1 gill milk. & oz.potato flour. 3 eggs. Put the milk, butter, and potato flour into a saucepan, and stir them over the fire until the mixture begins to draw away from the sides of the saucepan. Remove the pan from the fire, add the sugar, cream, yolks of eggs, and violets crushed to small pieces, and mix all well together. Two or three drops of essence of violets may also be added if a stronger flavour is wished. Whip the whites stiffly and stir them in lightly at the last. Bake the mixture in small greased souffle cases, and bake in a moderate oven. Just before removing the souffles from the oven sprinkle them PUDDINGS AND HOT SWEETS 431 with fine sugar, put a whole violet on the top of each and brown very slightly. Serve at once. Time to bake, 15 minutes. Sufficient for 5 or 6 persons. Probable cost, 9 d. 1929. Sweet Omelet (Omelette Soufltee) 3 eggs. I Grated rind of | lemon. 1| oz. sugar. I A little jam. Put the yolks into a basin with the sugar and grated lemon rind or other flavouring, and mix well with a wooden spoon until of a pale creamy con- sistency. Whip the whites, with a pinch of salt

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