Break the chocolate into small pieces, and put it
into an enamelled saucepan with half the milk.
Cook gently over the fire, 6tirring from time to
time, until the chocolate is melted and quite free
from lumps. Put the sugar, yolks of eggs and
vanilla into a basin, and work them together with
a wooden spoon until they are of a creamy con-
sistency. Add the rest of the milk to this, then
the chocolate by degrees. Return all to the sauce-
pan, and cook together over the fire until almost
boiling. Then remove from the fire, add the cream,
and stir occasionally for a few minutes. Beat up
the whites of the eggs to a stiff froth, and mix
them by degrees with the other mixture, stirring
them in as lightly as possible. Pour into a greased
souffle dish, and cook in a good oven until well
risen and firm to the touch. Should the souffle
become too brown, put a piece of paper on the top.
Sprinkle with a little sugar just before serving, and
send to table directly.
Time to bake, 16 to 20 minutes. Sufficient for
4 or 5 persons. Probable cost, 8 d.
1913. Ginger Soufflt (Steamed)
l oz. butter.
1 oz. flour.
£ gill milk.
| gill ginger syrup.
1 oz. sugar.
2 or 3 oz. preserved
ginger.
3 yolks and 4 whites of
eggs.
A pinch of salt.
Make and cook according to directions given for a
Steamed Souffle on p. 425, using the milk and syrup
from the preserved ginger as the gill of liquid,
and adding the ginger cut in small pieces to the
panada. Serve with ginger or -wine sauce.
Time to steam, £ to £ hour. Sufficient for 4 or 5
persons. Probable cost, lOd.
1914. Little Ginger Souffles (Baked)
1 oz. butter.
h oz. cornflour.
| gill milk.
i gill ginger syrup.
1 oz. sugar.
2 yolks of eggs.
3 whites of eggs.
2 oz. preserved ginger.
Melt the butter in an enamelled saucepan, add
the milk and cornflour, and stir over the fire until
thick and smooth. Remove the saucepan from
the fire, and add the sugar, ginger syrup, and
ginger cut in tiny pieces. Mix well, and add the
yolks one at a time, beating well between each.
Baked Ginger Souffles
1912. Coffee Souffle with Caramel (Souffld
au Cafe)
1 oz. butter. 1 oz. flour.
J gill strong black
coffee.
J gill cream.
1 oz. sugar.
3 yolks and 4 whites of
eggs-
I A pinch of salt.
Caramel.
3 oz. loaf sugar.
| gill water.
A squeeze of lemon
juice.
Put the ingredients for the caramel into a small
strong saucepan or sugar boiler, and cook them
until of a golden brown colour. Pour this into
an ungreased souffle tin, take hold of the tin with
a cloth, and run the caramel round the sides,
coating them well. Cool for a few minutes, and
tie a band of greased paper round the outside of
the tin.
To Make the Mixture. — Proceed according to
directions given for a Steamed Souffle on p. 425,
and steam very carefully in the prepared mould.
When ready, turn out on a hot dish and serve
immediately. The caramel will run round the
souffle and serve as a sauce.
Note. — If preferred, the caramel may be omitted
and the souffle served with a coffee sauce.
Time to steam, 30 to 40 minutes. Sufficient for
3 or 4 persons. Probable cost, lOd.
✪ Ginger Soufflé (Steamed)
Page 688 · 6 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Break the chocolate into small pieces, and put it into an enamelled saucepan with half the milk. Cook gently over the fire, stirring from time to time, until the chocolate is melted and quite free from lumps. Put the sugar, yolks of eggs and vanilla into a basin, and work them together with a wooden spoon until they are of a creamy consistency. Add the rest of the milk to this, then the chocolate by degrees. Return all to the saucepan, and cook together over the fire until almost boiling. Then remove from the fire, add the cream, and stir occasionally for a few minutes. Beat up the whites of the eggs to a stiff froth, and mix them by degrees with the other mixture, stirring them in as lightly as possible. Pour into a greased souffle dish, and cook in a good oven until well risen and firm to the touch. Should the souffle become too brown, put a piece of paper on the top. Sprinkle with a little sugar just before serving, and send to table directly.
Time to bake, 16 to 20 minutes. Sufficient for 4 or 5 persons. Probable cost, 8 d.
1913. Ginger Soufflt (Steamed)
l oz. butter.
1 oz. flour.
£ gill milk.
| gill ginger syrup. 1 oz. sugar.
2 or 3 oz. preserved ginger.
3 yolks and 4 whites of
eggs.
A pinch of salt.
Make and cook according to directions given for a Steamed Souffle on p. 425, using the milk and syrup from the preserved ginger as the gill of liquid, and adding the ginger cut in small pieces to the panada. Serve with ginger or -wine sauce.
Time to steam, £ to £ hour. Sufficient for 4 or 5 persons. Probable cost, lOd.
1914. Little Ginger Souffles (Baked)
1 oz. butter. h oz. cornflour.
| gill milk. i gill ginger syrup.
1 oz. sugar.
2 yolks of eggs.
3 whites of eggs.
2 oz. preserved ginger.
Melt the butter in an enamelled saucepan, add the milk and cornflour, and stir over the fire until thick and smooth. Remove the saucepan from the fire, and add the sugar, ginger syrup, and ginger cut in tiny pieces. Mix well, and add the yolks one at a time, beating well between each.
Baked Ginger Souffles
1912. Coffee Souffle with Caramel (Souffld au Cafe)
1 oz. butter. 1 oz. flour. J gill strong black coffee.
J gill cream.
1 oz. sugar.
3 yolks and 4 whites of
eggs-
I A pinch of salt.
Caramel.
3 oz. loaf sugar.
| gill water.
A squeeze of lemon juice.
Put the ingredients for the caramel into a small strong saucepan or sugar boiler, and cook them until of a golden brown colour. Pour this into an ungreased souffle tin, take hold of the tin with a cloth, and run the caramel round the sides, coating them well. Cool for a few minutes, and tie a band of greased paper round the outside of the tin.
To Make the Mixture. — Proceed according to directions given for a Steamed Souffle on p. 425, and steam very carefully in the prepared mould. When ready, turn out on a hot dish and serve immediately. The caramel will run round the souffle and serve as a sauce.
Note. — If preferred, the caramel may be omitted and the souffle served with a coffee sauce.
Time to steam, 30 to 40 minutes. Sufficient for 3 or 4 persons. Probable cost, lOd.
Records on this page
Ginger Soufflé (Steamed)Liqueur SouffléLittle Ginger Soufflés (Baked)Ground Rice Soufflé (Soufflé au Riz)Coffee Soufflé with Caramel (Soufflé au Café)Lemon Soufflé (Soufflé au Citron)