Victoria Souffle

Ingredients

• Three ounces of breadcrumbs
• Half a pint of milk
• Three ounces of castor sugar
• Two eggs
• One ounce and a half of butter

Method

1. 1

   Combine sugar, breadcrumbs, and butter in a basin.

2. 2

   Boil the milk and pour over the dry ingredients, add yolks of eggs, and stir well.

3. 3

   Let soak for twenty minutes.

4. 4

   Beat the whites to a stiff froth and stir lightly into the mixture.

5. 5

   Spread jam at the bottom of a souffle mould, pour in the mixture, and bake for three-quarters of an hour.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 35. The excerpt below is the record exactly as published.

Half a pint of milk. One ounce and a Iialf of flour. Tliree eggs. One ounce and a half of sugar. Vanilla essence. Put the butter on in a saucepan to melt, stir in the flour, add the sugar and milk, and stir it over the fire till it thickens. Then take it off and add the yolks of the eggs, one at a time, beating all well together. Put a pinch of salt to the whites, whip them to a stiff froth, and stir it lightly into the mixture ; add three or four drops of vanilla essence, pour it into a well-buttered souffle tin, tie a band of buttered paper round the tin, coming three inches above it, and bake for thirty minutes. This requires a pint and a half souffld tin. VELVET CREAM Ingredients Half an ounce of isinglassine. One pint of cream. Half a pint of wbite wine. Sugar. The rind and juice of one lemon. Put the isinglassine into a saucepan with the wine, and the rind and juice of the lemon. When the isinglassine is dissolved strain it into a basin, stir the cream into it, add sugar to taste, and pour it into a mould to set. PUDDINGS AND COLD SWEETS 99 STEAMED VERMICELLI PUDDING Ingredients One ounce and a half of vermis Two eggs. celli. One ounce of sugar. Three-quarters of a pint of milk. Wine or sweet sauce. One ounce of butter. Boil the milk, and add the vermicelh; stir it over the fire for about ten minutes, till the vermicelli is cooked; then take it off, add the butter and sugar; when cool, beat up one of the eggs and the yolk of the other to- gether, and stir in; add the other white whipped to a stiff froth, mix it all lightly together, put it into a well- buttered mould, and steam for one hour and a quarter. Turn it out and serve with wine or sweet sauce. VICTORIA SOUFFLE Ingredients Three ounces of breadcrumbs. Half a pint of milli. Three ounces of castor sugar. Two eggs. One ounce and a half of butter

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