Vanilla Souffle

Ingredients

• One ounce of butter
• Half a pint of milk
• One ounce and a half of flour
• Three eggs

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 33. The excerpt below is the record exactly as published.

Three eggs. Put the milk into a saucepan, with the thinly cut peel of the lemon; when boiling pour it on to the bread- crumbs, and let it stand for twenty minutes; then take out the peel, add the sugar and well beaten eggs. Butter a pie-dish, line it with split raisins, put it in the mixture, and bake in a moderate oven for three quarters of an hour. RICE CREAM Ingredients One pint and a quarter of milk. A quarter of an ounce of leaf Three ounces of rice. gelatine. One ounce and a half of sugar. A bit of vanilla. Half a pint of cream. Wash the rice in cold water, drain it, put it into a saucepan with the milk and a small bit of vanilla, and cook it very gently until it is quite soft; add the sugar PUDDINGS AND COLD SWEETS 93 and the gelatine dissolved in a very little milk; mix well together, turn out into a basin, and when it is nearly cold, stir in lightly the whipped cream, and pour it into a mould; when set turn it out, and serve with a compote of fruit. RICE CROQUETTES Ingredients Four ounces of rice. A small piece of cinnamon. One pint and a Iialf of milk. Apricot jam. One ounce of sugar. Lard. Well wash the rice and drain it on a sieve; put it into a clean stewpan with the milk and cinnamon, stir it over the fire till it boils, draw it to the side of the stove and let it simmer very gently until it is quite soft and thick and firm; stir in the sugar, and leave it at the side for ten minutes longer; turn it out on to a flat dish, put it away until quite cold, when it should be very stiff. Make it into balls, press a hole in the middle of each one with the thumb and put in a small portion of apricot jam; close the rice well over it, flour and e:gg and bread- crumb them, put them into boiling lard and fry them a nice light brown. Serve very hot. SAUCER PUDDINGS Ingredients Half a pint of milk. One ounce of sugar. Two dessertspoonfuls of flour. Two eggs. One ounce of butter. Lemon peel. Put the butter into a saucepan ; when melted, stir in the flour and sugar; add the milk gradually, and stir over the fire till it thickens; then take it off, and beat 94 OCKLYE COOKERY BOOK in the yolks of the eggs; flavour with a little grated lemon peel; whip the whites to a stiff froth, and stir in lightly ; put the mixture into four well-buttered saucers, and bake in a hot oven for twenty minutes. SEMOLINA PUDDING (with Caramel Sauce) Ingredients One pint of milk. Two teaspoonfuls of cream. Four dessertspoonfuls of semO' Sugar. lina. Vanilla essence. Two eggs. Two ounces of loaf sugar. Two ounces of butter. Put the milk into a saucepan, set it on the fire ; when it boils, add the semolina, and' stir till thick ; then take it off, and stir into it the eggs lightly beaten, the butter, cream, and sugar to taste; add a few drops of vanilla or lemon essence if liked. Put two ounces of loaf sugar into a copper or tin saucepan, with enough water to cover it, and boil till it is a rich brown colour, ^hen pour it into the tin or mould ; when it is quite cold, put in the mixture, and steam for an hour and a half. SIR WATKIN'S PUDDINQ Ingredients A quarter of a pound of butter. One ounce of candied peel. A quarter of a pound of castor A quarter of a pound of flour. sugar. Three eggs. Three ounces of raisins. Beat the butter and sugar to a cream, work in the eggs and flour by degrees, add the fruit, mix it, and put it into a well-buttered mould ; boil it gently for three hours. PXJDDINGS AND COLD SWEETS 95 FOR THE SAUCE Dissolve a couple of lumps of sugar in a little water in a saucepan, add two tablespoonfuls of marmalade, make it hot, and pour round the pudding. SPANISH PUDDING Ingredients Four oranges. One tablespoonful of well=dried Half a pound of castor sugar. flour. The yolks of six fresh eggs. Dissolve the sugar in the yolks of the eggs, add the juice of the oranges, and stir in the flour. Put it in a well-buttered mould, and bake it in a moderate oven for rather more than half an hour. SPONQE PUDDINQ Ingredients Four sponge cakes. Candied peel. Wine. Three eggs. Sugar. A gill of cream. Soak the cakes in wine and sugar. Butter a small basin, decorate it with the peel cut in thin slices, and lay the cakes in it. Beat the eggs, yolks and whites separately, add a quarter of a pint of cream or milk, and pour it on to the cakes. Steam for one hour, and serve with thin wine sauce. STEAMED PUDDINQ Ingredients Two ounces of ibutter. Sugar. Two ounces of flour. Ginger syrup, wine, or fruit Four eggs. sauce. One pint of milk. 96 OCKLYE COOKERY BOOK Melt the butter in a stewpan, stir in the flour, add the milk gradually, and stir over the fire till it thickens ; then take it off, and when it is a little cool, add the yolks of the eggs one at a time ; then beat the whites to a stiff froth and add them, with a little sugar, and any flavouring liked. Put it into a buttered mould, and steam for one hour ; turn out, and serve with wine or fruit sauce. This pudding is very good with a little finely chopped preserved ginger in it, and warmed ginger syrup poured round it. SWISS CREAM Ingredients Half a pint of cream. A little cream or milk. Two ounces of sugar. Sponge cakes. The rind of half a lemon. Wine. One teaspoonful of flour. Put the cream, sugar and the thinly-cut lemon-peel into a saucepan ; set it over a slow fire till it boils ; mix the flour smoothly with a little cold cream or milk, and add it; let it boil for a few minutes, stirring it carefully. Lay the slices of sponge cake, previously soaked in wine, in a glass dish, and put the hot cream over them with a spoon. The cake ought not to rise. SWISS ROLL Ingredients Two eggs. Two ounces of sugar. Two ounces of flour. Put the yolks of eggs into a basin with the sugar, and beat them well together. Whisk the white of eggs to a stiff froth and add them ; whisk the mixture for PXJDDINGS AND COLD SWEETS 97 ten minutes. Stir the flour in very lightly ; spread the mixture on a greased and papered baking sheet, and bake in a moderate oven for fifteen minutes. Turn it on to a board; have ready some warmed apricot jam, spread it over the surface of the pastry, and roll it up like a bolster. Dust it over with castor sugar and serve. THATCHED PUDDINQ Ingredients One ounce of butter. Sugar. Two ounces of flour. Two eggs. Half a pint of milk. Red currant jelly. One lemon. Melt the butter in a stewpan, mix in the flour and a little cold milk very smoothly, and pour the rest of the milk in boiling hot; add the grated rind of the lemon and half the juice, with sugar to taste; stir well to- gether until it boils ; take it off the fire, and when cool, stir in the yolks of the eggs ; whisk the whites to a stiff froth, and stir them in lightly. Put the mixture into a buttered pie-dish, with a few slices of red currant jelly on the top, and bake in a hot oven for about twenty minutes. TREACLE PUDDINQ Ingredients A quarter of a pound of butter. Two tablespoonfuls of milk. One dessertspoonful of castor One small teaspoonful of baking sugar. powder. A quarter of a pound of flour. A quarter of a pound of golden One egg. syr»P- Beat the butter and sugar to a cream, add the &gs, and beat again; then add the flour, milk, and treacle H 98 OCKLYE COOKERY BOOK by degrees, and lastly the baking powder; mix all well together, put it into a buttered basin, and boil it for two hours, not allowing the water to cover it; serve with golden syrup, made hot and poured round it. The sugar may be omitted. It may be made with bread- crumbs instead of flour, in which case it must be steamed, not boiled. VANILLA SOUFFLE Ingredients One ounce of butter. Half a pint of milk. One ounce and a Iialf of flou

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