NOTE.— Should it be desired, the souffld prepared as above may
be divided and put into pint souffle tins, baking one and steaming
the other.
Vanilla Souffle.— One ounce of flour, one and one-quarter
ounce of butter, one dessert-spoonful of sugar, one gill of
milk, one half tea-spoonful of the essence of vanilla, yolks of
three eggs, whites of four eggs, one table-spoonful of rasp-
berry jam, one half tea-spoonful of lemon-juice, one glass of
sherry, six drops of cochineal✪ Vanilla Souffle.
Grease a baud of paper, and secure it around the top of a
pint and a half souffle* tin, in order to deepen the tin and
keep the souffle in form as it rises. Grease the sides and
bottom of the tin inside.
Melt the butter in a sauce-pan, stir into it the flour, add
to this the gill of milk, and stir all together until boiling.
Draw the sauce-pan aside from the fire, throw into it the
sugar and essence of vanilla, and drop in also one by one
the yolks of eggs, stirring all thoroughly together.
Whip the whites of the eggs to a stiff froth, and stir this
in also,.4aking care not to break the froth.
Pour the mixture now into the souffle* tin, which it should
about two-thirds fill ; place the tin into a deep sauce-pan con-
taining sufficient water to reach half-way up the sides of the
mould, and, covering the sauce-pan closely, draw it aside
from the fire and let the water therein simmer slowly for
thirty minutes, keeping it always covered.
Five minutes before this time expires, rub through a horse-
hair sieve the jam, add to it the sherry and lemon-juice, also
the cochineal, put all into a small sauce-pan ; place over the
fire, and stir until the mixture boils.
Draw it then from the fire. Remove also the souffle from
138 SOUFFLES.
the sauce-pan, cut the paper from it, and turn the souffle out
upon a hot, flat dish. Pour the sauce around it, and serve
immediately.
NOTE. — The lemon souffle may also if desired be served upon a
hot platter, with the above sauce poured round it.
Chocolate Souffle's.— Three ounces of grated chocolate,
one ounce of sugar, one ounce of butter, one ounce of flour,
one gill of milk, yolks of three eggs, whites of four eggs✪ Chocolate Souffle.
Grease and bind around a pint and a half souffle* tin a
band of paper to form a wall above the tin and confine the
souffle as it rises. Grease also the interior of the tin.
Melt the butter in a small sauce-pan, stir into it the flour,
and adding the milk stir all until boiling. When boding,
take the sauce-pan from the fire, throw into it the chocolate
and the sugar, and drop in the yolks of the eggs one by one,
stirring all meantime.
Whip the whites of the eggs to a stiff froth and stir this
in this also, very lightly.
Pour the mixture into the souffle tin, which should make
it about two-thirds full, and place the tin into a deep sauce-
pan containing sufficient water to reach half-way up the
sides of the form. Cover the sauce-pan, and, drawing it
aside from the fire, allow the water to simmer therein for
thirty minutes, keeping it all the time covered.
When steamed, take the souffle from the sauce-pan, trans-
fer it quickly to a silver souffle" dish, or fold ai-ound the tin
in which it is prepared a napkin, and serve at once, carrying
the dish upon a hot shovel if the dining-room be distant
from the kitchen.
Page 94 · 2 recipe records on this page
Presented as published in 1886. 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
NOTE.— Should it be desired, the souffld prepared as above may be divided and put into pint souffle tins, baking one and steaming the other.
Vanilla Souffle.— One ounce of flour, one and one-quarter ounce of butter, one dessert-spoonful of sugar, one gill of milk, one half tea-spoonful of the essence of vanilla, yolks of three eggs, whites of four eggs, one table-spoonful of raspberry jam, one half tea-spoonful of lemon-juice, one glass of sherry, six drops of cochineal.
Grease a baud of paper, and secure it around the top of a pint and a half souffle* tin, in order to deepen the tin and keep the souffle in form as it rises. Grease the sides and bottom of the tin inside.
Melt the butter in a sauce-pan, stir into it the flour, add to this the gill of milk, and stir all together until boiling. Draw the sauce-pan aside from the fire, throw into it the sugar and essence of vanilla, and drop in also one by one the yolks of eggs, stirring all thoroughly together.
Whip the whites of the eggs to a stiff froth, and stir this in also, taking care not to break the froth.
Pour the mixture now into the souffle* tin, which it should about two-thirds fill ; place the tin into a deep sauce-pan containing sufficient water to reach half-way up the sides of the mould, and, covering the sauce-pan closely, draw it aside from the fire and let the water therein simmer slowly for thirty minutes, keeping it always covered.
Five minutes before this time expires, rub through a horsehair sieve the jam, add to it the sherry and lemon-juice, also the cochineal, put all into a small sauce-pan ; place over the fire, and stir until the mixture boils.
Draw it then from the fire. Remove also the souffle from
the sauce-pan, cut the paper from it, and turn the souffle out upon a hot, flat dish. Pour the sauce around it, and serve immediately.
NOTE. — The lemon souffle may also if desired be served upon a hot platter, with the above sauce poured round it.
Chocolate Souffle's.— Three ounces of grated chocolate, one ounce of sugar, one ounce of butter, one ounce of flour, one gill of milk, yolks of three eggs, whites of four eggs.
Grease and bind around a pint and a half souffle* tin a band of paper to form a wall above the tin and confine the souffle as it rises. Grease also the interior of the tin.
Melt the butter in a small sauce-pan, stir into it the flour, and adding the milk stir all until boiling. When boding, take the sauce-pan from the fire, throw into it the chocolate and the sugar, and drop in the yolks of the eggs one by one, stirring all meantime.
Whip the whites of the eggs to a stiff froth and stir this in also, very lightly.
Pour the mixture into the souffle tin, which should make it about two-thirds full, and place the tin into a deep saucepan containing sufficient water to reach half-way up the sides of the form. Cover the sauce-pan, and, drawing it aside from the fire, allow the water to simmer therein for thirty minutes, keeping it all the time covered.
When steamed, take the souffle from the sauce-pan, transfer it quickly to a silver souffle dish, or fold around the tin in which it is prepared a napkin, and serve at once, carrying the dish upon a hot shovel if the dining-room be distant from the kitchen.
Records on this page
Vanilla SouffleChocolate Souffle