Vanilla Soufflee

Ingredients

• 11 oz. flour
• 1 oz. sugar
• 11 oz. butter
• 1 teaspoonful of short vanilla measure
• 1½ gills of milk
• 4 whites
• 3 yolks

Method

1. 1

   Make a panada with the butter, flour and milk.

2. 2

   Add the sugar and vanilla when the panada is well cooked.

3. 3

   (It should form a ball in the pan.) Beat in the yolks and fold in the stiffly-beaten whites.

4. 4

   Pour into a prepared soufflee mould.

5. 5

   Steam gently for forty minutes.

6. 6

   Turn out and serve with jam sauce.

As published

This recipe was extracted from Berridge House recipe book (1910), page 28. The excerpt below is the record exactly as published.

1 oz. butter, i gill of water, 2 eggs, vanilla, if for a sweet. Method. — Bring water and butter to the boil, add sifted flour, stirring vigorously. Boil till it forms into a ball, beating all the time. Cool slightly, add vanilla and eggs (one at a time). Beat till quite smooth. Place on a greased oven shelf in balls, using two teaspoons. It should make ten or twelve. Bake in a moderate oven for twenty-five minutes. When cold fill with whipped cream, sweetened and flavoured. Dust with icing sugar. Spanish Puffs Make pastry as for petits choux. Place in bag with a plain pipe. Force it into a pan of hot fat in pieces about one inch long. Fry thoroughly. Drain. Serve on fancy paper with sifted sugar sprinkled over. Lemon Pie 4 oz. flour, pinch of salt, 2 oz. butter and lard, cold water to mix. Make into short pastry. 3 eggs, i breakfastcupful of 2 lemons, castor sugar, i gill of cream or milk, £ teaspoonful of i tablespoonful of cinnamon, cornflour, Method. — Roll out pastry and line a dish with it. Decorate edges with leaves of pastry. Beat three yolks together. Mix with the corn- flour, sugar, cinnamon, grated lemon-rinds, SECOND COURSE 85 juice and cream. Pour mixture into a lined dish. Bake in a slow oven until cooked. Whisk the whites stiffly. Fold in one tablespoonful of castor sugar. Pile on top of pie. It is ready when set and tinged a golden brown. LESSON XVII Vanilla Soufflee 1 1 oz. Hour, 1 oz. sugar, ii oz. butter, 1 teaspoonful of i| gills of milk (short vanilla, measure), 4 whites. 3 yolks

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