Vanilla Souffle

Ingredients

• 1 oz. butter
• 1 oz. flour
• 1 gill milk
• 1 oz. sugar
• Vanilla essence
• 3 yolks
• 4 whites

Method

1. 1

   Tie a double band of paper round the outside of a souffle tin and place a round of greased paper in the bottom.

2. 2

   Grease all thoroughly.

3. 3

   Melt butter in a saucepan, stir in the flour, add all the milk, and boil till the mixture is thick and leaves the sides of the pan clean.

4. 4

   Cool slightly; add the sugar and beat in the yolks one by one; stir in the flavouring and a little of the beaten whites, then fold in the remainder as lightly as possible.

5. 5

   Steam very gently till the souffle is well risen and firm to the touch, from three-quarters to one hour.

6. 6

   Turn out, and serve with jam or custard sauce.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 24. The excerpt below is the record exactly as published.

VANILLA SOUFFLE (1 oz. butter. 1 oz. flour. 1 gill milk. 1 oz. sugar. Vanilla essence. 3 yolks. 4 whites

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