Vanilla Souffle

Ingredients

• One ounce butter
• One ounce flour
• One gill milk
• One dessertspoonful of castor sugar
• A little vanilla essence
• Three yolks of eggs
• four whites of eggs

Method

1. 1

   Tie a fourfold band of paper around the outside of a plain souffle tin.

2. 2

   Grease both the tin and the paper with clarified butter.

3. 3

   Separate the yolks from the whites of the eggs, and whip the whites very stiffly.

4. 4

   Melt the butter in a saucepan.

5. 5

   Add the flour and milk, stirring briskly until thick.

6. 6

   Add the sugar and yolks one by one, beating well.

7. 7

   Flavour with vanilla essence, then fold in the stiffly-beaten whites.

8. 8

   Pour into the tin; cover with greased paper; steam gently for about 40 minutes, or until firm to the touch.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 40. The excerpt below is the record exactly as published.

Vanilla Souffle One ounce butter. One ounce flour. One gill milk. One dessertspoonful of castor sugar. A little vanilla essence. Three yolks and four whites of eggs

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