Vanilla Souffle

Ingredients

• Four Eggs
• One ounce of Butter
• One ounce of Flour
• Salt
• One gill of Milk
• One dessertspoonful of Castor Sugar
• Half a teaspoonful of Essence of Vanilla

Method

1. 1

   Butter a pint-and-half souffle-tin; tie a band of buttered paper round the tin, coming two inches above it.

2. 2

   Melt an ounce of butter, add to it an ounce of flour, mix them well together, and add the castor sugar and milk; stir this over the fire till it thickens.

3. 3

   Then take it off the fire, and add, one at a time, the yolks of three eggs, beating all well together.

4. 4

   Put a pinch of salt to the four whites of egg, whip them to a stiff froth, and stir lightly to the mixture; add the vanilla essence, pour it all into the buttered tin, and steam from twenty to thirty minutes.

5. 5

   Turn it out onto a hot dish, and pour some wine sauce or custard sauce round it.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 67. The excerpt below is the record exactly as published.

Four Eggs. One gill of Milk. One wineglassful of Brandy. Two ounces of Almonds. Half a Nutmeg. A little Salt. Chop up the suefc, wash and dry the currants, stone the raisins, clean the sultanas taking off the stalks, cut up the peel, blanch and chop up the almonds. Put the flour into a basin and rub the HOT PUDDINGS AND SOUFFLES. 211 suet into the flour with your hands, sprinkle in a little salt, add the crumbs, currants, raisins, sul- tanas, sugar, and peel, and mix all well together. Grate in half a nutmeg, the rind of the lemon, and add the almonds. Put the eggs into another basin, stir to them the milk and brandy, and mix them with the fruit, &c., taking care to mix all these ingredients very thoroughly together. Turn the pudding into a mould or floured pudding- cloth, put it into boiling water, and let it boil for five or six hours. Pine-apple Souffle. Ingredients. Three ounces of Pine- Apple. Three ounces of Flour, sifted. Three ounces of Sugar. Two ounces of Butter. Half a pint of Milk. Yolks of three Eggs. Whites of four Eggs. Melt the butter in a stewpan, and add the flour and milk ; cook well ; add the sugar and the pine- apple, previously cut into dice ; add the yolks one by one ; whip the whites very stiff ; stir in the mixture very lightly ; pour into a prepared soufile mould ; steam one hour. Sauce. Eeduce one gill of the syrup from the pine-apple add one ounce of loaf sugar, and one glass of p 2 212 HIGH-CLASS COOKERY. sherry ; colour with cochineal ; pour round the pudding. Some small pieces of pine-apple may be added to the sauce. Raspberry Pudding. Ingredients. Quarter of a pound of Butter. Three Eggs. Raspberry Jam, about half a pound. Half a pound of Bread-crumbs. Quarter of a pound of Sugar. Beat the butter and sugar to a cream, then add the eggs and breadcrumbs. Butter a shape well, and coat it with brown crumbs. Put a layer of mixture and a layer of jam alternately, till the shape is full. Bake one hour in a moderate oven. Semolina Souffle, Ingredients. One pint of Milk. Three ounces of Semolina. Two ounces of Castor Sugar, Four Eggs. Rind of one Lemon. Put the milk on to boil ; sprinkle in the semo- lina and sugar ; add the peel of the lemon, cut very thin ; stir till it thickens, then take out the lemon-peel. Let it cool a little, and then stir in HOT PUDDINGS AND SOUFFLES. 213 the yolks of three eggs and the whites of four eggs whipped to a stiff froth. Grease a souffle mould, pour in the mixture, and steam it for twenty minutes. Mince Meat. Ingredients. One pound and a half of Beef Suet cliopped fine* One pound and a half of Eaisins „ „ Two pounds of Currants. Two pounds of Apples, chopped very fine. Quarter of an ounce of mixed Mace and Cinnamon powdered. Four Cloves powdered. One pound and a half of Castor Sugar. A saltspoonful of Salt. The juice of three Lemons and the rinds grated. Half a pound of mixed Peel chopped fine. One gill of Brandy. One gill of Port. Mix all these ingredients well together, and tie down in a jar until required for use. Viennoise Pudding, Ingredients. Five ounces of crumb of Bread. Three ounces of Castor Sugar. Two ounces of candied Peel. One ounce of Loaf Sugar. Three ounces of Sultana Eaisins. Kind of one Lemon. 214 HIGH-CLASS COOKERY. Yolks of four Eggs. Half a pint of Milk. One gill of Cream. One wineglassful of Sherry. Cut the bread into dice, shred the candied peel, grate the lemon-rind, and pick the sultanas. Put these all into a basin with the castor sugar. The loaf sugar is to be placed in a saucepan and put on the fire to burn a dark-brown colour. Then add the milk, and let the burnt sugar dissolve in the milk. Pour this to the yolks, previously whisked, and then strain over the bread and other dry ingredients in the basin ; add the cream and sherry. Pour the pudding into a well-greased mould, and set it in a saucepan to steam for an hour and a half. Serve with wine sauce. Vanilla Souffle. Ingredients. J'our Eggs. One ounce of Butter, One ounce of Flour. Salt. One giU of Milk. One dessei-tspoonful of Castor Sugai*. Half a teaspoonful of Essence of Vanilla

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