(4) Separate the yolks and whites of twelve eggs, then beat
the yolks together with the grated rinds and strained juice
two Lemons and ill*, of caster sugar. Whisk the whites of
of the eggs to a stiff snow, mix them in quickly with
the above, and turn the whole into a mould that has been
made hot and buttered. Bake the souffle in a brisk oven
until well risen and slightly browned. When cooked,
Fig. 1069. Lemon SouffliL
serve it at once in the same mould with a napkin pinned
round it (see Fig. 1069).
(5) Warm Jib. of butter and beat it until soft; then mix
in gradually the yolks of ten eggs, 1 teacupful of flour,
J pint of cream, and the grated peel of two Lemons,
sweetening to taste with caster sugar ; whisk the whites of
the ten eggs to a stiff snow, stir them lightly in with the
above mixture, and add at the same time the strained
juice of the two Lemons. Thickly butter the interior of a
souffle-mould, sprinkle in breadcrumbs, shaking out the
superfluous, pour the mixture into the mould, and bake in
a moderate oven. When cooked, turn the souffle on to a
folded napkin or an ornamental dish-paper spread over a
dish, sift caster sugar over, and serve.
(6) Select two large Lemons, wipe them with a damp
cloth to remove any impurities, and rub their rinds off
with a few lumps of sugar. Mix 1 heaped table-spoonful
of flour smoothly with J pint of milk, turn it into a sauce-
pan, add the Lemon sugar, and stir it over the fire with
a wooden spoon until boiling and thickened. When some-
what cooled, add to the mixture the strained juice of the
Lemons, the beaten yolks of four eggs, and the whites of
six whisked to a stiff froth. Turn the whole into a souffle-
mould, and bake it in a brisk oven for about twenty
minutes, or until well risen and nicely browned over the
Lemon s — continued.
top. When cooked, sift caster sugar over the souffle, and
serve at once in the mould.
Lemon Souffle Pudding.— Chop up 3oz. of butter and work
it into rather more than Jib. of flour. Put I J pints of
milk in a saucepan, and when almost boiling, stir the
butter and flour into it. Keep on stirring over the fire
till it thickens, then beat up the yolks of seven eggs and
6oz. of sugar till very light, and stir them into tire" flour
and milk ; pour the mixture into a shallow pan, whip well,
and let it stand till cold, then beat in the whites of the
seven eggs✪ Lemon Souffle Pudding whisked to a stiff froth. Turn the pudding into a
buttered mould, allowing plenty of room for it to swell,
cover, and steam for an-hour-and-a-half, keeping the water
under the steamer boiling continuously. When taken from
the steamer, dip the mould into cold water for an instant,
take it out, let it stand for a minute, and turn the pudding ■
on to a hot dish. Serve brandy sauce with it.
Page 319 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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(4) Separate the yolks and whites of twelve eggs, then beat
the yolks together with the grated rinds and strained juice
two Lemons and ill*, of caster sugar. Whisk the whites of
of the eggs to a stiff snow, mix them in quickly with
the above, and turn the whole into a mould that has been
made hot and buttered. Bake the souffle in a brisk oven
until well risen and slightly browned. When cooked,
Fig. 1069. Lemon SouffliL
serve it at once in the same mould with a napkin pinned
round it (see Fig. 1069).
(5) Warm Jib. of butter and beat it until soft; then mix
in gradually the yolks of ten eggs, 1 teacupful of flour,
J pint of cream, and the grated peel of two Lemons,
sweetening to taste with caster sugar ; whisk the whites of
the ten eggs to a stiff snow, stir them lightly in with the
above mixture, and add at the same time the strained
juice of the two Lemons. Thickly butter the interior of a
souffle-mould, sprinkle in breadcrumbs, shaking out the
superfluous, pour the mixture into the mould, and bake in
a moderate oven. When cooked, turn the souffle on to a
folded napkin or an ornamental dish-paper spread over a
dish, sift caster sugar over, and serve.
(6) Select two large Lemons, wipe them with a damp
cloth to remove any impurities, and rub their rinds off
with a few lumps of sugar. Mix 1 heaped table-spoonful
of flour smoothly with J pint of milk, turn it into a sauce-
pan, add the Lemon sugar, and stir it over the fire with
a wooden spoon until boiling and thickened. When some-
what cooled, add to the mixture the strained juice of the
Lemons, the beaten yolks of four eggs, and the whites of
six whisked to a stiff froth. Turn the whole into a souffle-
mould, and bake it in a brisk oven for about twenty
minutes, or until well risen and nicely browned over the
Lemon s — continued.
top. When cooked, sift caster sugar over the souffle, and
serve at once in the mould.
Lemon Souffle Pudding.— Chop up 3oz. of butter and work
it into rather more than Jib. of flour. Put I J pints of
milk in a saucepan, and when almost boiling, stir the
butter and flour into it. Keep on stirring over the fire
till it thickens, then beat up the yolks of seven eggs and
6oz. of sugar till very light, and stir them into tire" flour
and milk ; pour the mixture into a shallow pan, whip well,
and let it stand till cold, then beat in the whites of the
seven eggs whisked to a stiff froth. Turn the pudding into a
buttered mould, allowing plenty of room for it to swell,
cover, and steam for an-hour-and-a-half, keeping the water
under the steamer boiling continuously. When taken from
the steamer, dip the mould into cold water for an instant,
take it out, let it stand for a minute, and turn the pudding ■
on to a hot dish. Serve brandy sauce with it.