Vanilla Soufflé

Ingredients

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

Method

1. 1

   Grease a pint and a half soufflé tin.

2. 2

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

3. 3

   Remove from heat, add sugar, vanilla, and yolks.

4. 4

   Whip egg whites and fold in.

5. 5

   Pour into tin and steam for 30 minutes.

6. 6

   Prepare sauce with jam, sherry, lemon juice, and cochineal, then serve immediately.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 61. The excerpt below is the record exactly as published.

VANNILLA SOUFFLE. 137 saucepan containing sufficient boiling water to reach half way up the sides of the tin, cover the saucepan closely, draw it to one side of the fire, and let the water simmer for three-quarters of an hour, taking care to keep the sauctepan closely covered all the time, and so keep con- fined all the steam generated in which the soufH^ is being cooked. At the end of this time remove the soufH6 from the saucepan, 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 soufSd 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 souffle prepared as above may be divided and put into pint sou£3e tins, baking one and steaming the other. Vanilla Sou£i6. — One ounce of flour, one and one-quarter ounces of butter, one dessert spoonful of sugar, one gill of milk, one-half teaspoonf ul of the essence of vanilla, yolks of three eggs, whites of four eggs, one tablespoonful of raspberry jam, one-half teaspoonful of lemon juice, one glass of sherry, six drops of cochineal

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