Vanilla Souffle

Ingredients

• 4 eggs
• j £ pint of milk
• 1£ oz. butter
• 1 l dessertspoonful castor sugar
• 1 oz. flour
• j i teaspoonful vanilla essence
• pinch of salt

Method

1. 1

   Butter a pint and a half souffle tin, tie a band of paper round which comes two inches above the top.

2. 2

   Melt one ounce of butter, add the flour, and mix well, then add the milk and sugar, and stir over the fire until it thickens.

3. 3

   Remove from the fire and add, one at a time, the yolks of three eggs, beating all well together.

4. 4

   Beat the four whites to a stiff froth and stir lightly in the mixture, add the salt and essence, pour into the buttered tin, and steam twenty-five minutes.

5. 5

   Turn out on a hot dish and serve immediately with custard poured around.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 72. The excerpt below is the record exactly as published.

VANILLA SOUFLE. 4 eggs j £ pint of milk 1£ oz. butter 1 l dessertspoonful castor sugar 1 oz. flour j i teaspoonful vanilla essence pinch of salt

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