Vanilla Souffle

Ingredients

• three ounces of dried flour
• two or three tablespoonfuls of cold milk
• three-quarters of a pint
• two tablespoonfuls of sugar
• a small pinch of salt
• a few drops of vanilla essence
• the well-beaten yolks of three eggs

Method

1. 1

   Mix flour with cold milk to a paste, add more milk to make three-quarters of a pint.

2. 2

   Stir in sugar, salt, and vanilla.

3. 3

   Boil milk until smooth, strain into a bowl, cool, and add egg yolks.

4. 4

   Beat egg whites to froth, mix with batter, fill a buttered dish, and bake until done.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2093. The excerpt below is the record exactly as published.

Vanilla Souffle. — Take three oimces of dried flour. IMix it to a smooth paste with two or three table-spoonfuls of cold milk, and add additional milk to make up the quantity to three-quarters of a piat. Stir in two table- spoonfuls of sugar, a small pinch of salt, and a few di'ops of vanilla essence. The quantity must be regulated by the strength of the essence. Stir the milk briskly over the fire till it boils and is quite smooth. Strain it into a bowl, and when it is cool add the weU-beaten yolks of thi'ee eggs

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