Soufflé

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Yield
3.0 – 4.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (13)
  1. Mix the potato-flour (or whichever flour is used) with a little of the milk.
  2. Put it into a saucepan with the remainder of the milk, the butter, salt, and sufficient pounded sugar to sweeten.
  3. Stir these ingredients over the fire until the mixture thickens.
  4. Take it off the fire and let it cool a little.
  5. Separate the whites from the yolks of the eggs.
  6. Beat the yolks and stir them into the soufflé batter.
  7. Whisk the whites of the eggs to the firmest possible froth.
  8. Stir the whisked egg whites into the other ingredients.
  9. Add a few drops of essence of any flavouring that may be preferred (e.g., vanilla, lemon, orange, ginger).
  10. Pour the batter into a soufflé-dish.
  11. Put the dish immediately into the oven and bake for about 1/2 hour.
  12. Take it out, put the dish into another more ornamental one.
  13. Hold a salamander or hot shovel over the soufflé, strew it with sifted sugar, and send it instantly to table.
Original Text
TO MAKE A SOUFFLE. 1481. INGREDIENTS.—3 heaped tablespoonfuls of potato-flour, rice-flour, arrowroot, or tapioca, 1 pint of milk, 5 eggs, a piece of butter the size of a walnut, sifted sugar to taste, 1/4 saltspoonful of salt flavouring. Mode.—Mix the potato-flour, or whichever one of the above ingredients is used, with a little of the milk; put it into a saucepan, with the remainder of the milk, the butter, salt, and sufficient pounded sugar to sweeten the whole nicely. Stir these ingredients over the fire until the mixture thickens; then take it off the fire, and let it cool a little. Separate the whites from the yolks of the eggs, beat the latter, and stir them into the soufflé batter. Now whisk the whites of the eggs to the firmest possible froth, for on this depends the excellence of the dish; stir them to the other ingredients, and add a few drops of essence of any flavouring that may be preferred; such as vanilla, lemon, orange, ginger, &c. &c. Pour the batter into a soufflé-dish, put it immediately into the oven, and bake for about 1/2 hour; then take it out, put the dish into another more ornamental one, such as is made for the purpose; hold a salamander or hot shovel over the soufflé, strew it with sifted sugar, and send it instantly to table. The secret of making a soufflé well, is to have the eggs well whisked, but particularly the whites, the oven not too hot, and to send it to table the moment it comes from the oven. If the soufflé be ever so well made, and it is allowed to stand before being sent to table, its appearance and goodness will be entirely spoiled. Soufflés may be flavoured in various ways, but must be named accordingly. Vanilla is one of the most delicate and recherché flavourings that can be used for this very fashionable dish. Time.—About 1/2 hour in the oven; 2 or 3 minutes to hold the salamander over. Average cost, 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
Notes
—