Apple 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
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Soufflé Base
Flavoring
Instructions (16)
  1. Boil the milk with the lemon-peel until the milk is well flavoured.
  2. Strain the milk.
  3. Add the rice to the milk and let it gradually swell over a slow fire.
  4. Add sufficient sugar to sweeten it nicely.
  5. Crush the rice to a smooth pulp with the back of a wooden spoon.
  6. Line the bottom and sides of a round cake-tin with the rice mixture.
  7. Put the tin into the oven to set.
  8. Turn it out of the tin carefully, ensuring the border of rice is firm in every part.
  9. Mix the apple marmalade with the beaten egg yolks and the butter.
  10. Stir this mixture over the fire until it thickens.
  11. Remove from the fire.
  12. Add the egg whites, which should be previously beaten to a strong froth, to the marmalade mixture.
  13. Stir all together.
  14. Pour the mixture into the rice border.
  15. Bake in a moderate oven for about 1/2 hour, or until the soufflé rises very light.
  16. Watch the soufflé and serve instantly, as it will immediately fall after being taken from the oven.
Original Text
APPLE SOUFFLE. 1402. INGREDIENTS.—6 oz. of rice, 1 quart of milk, the rind of 1/2 lemon, sugar to taste, the yolks of 4 eggs, the whites of 6, 1-1/2 oz. of butter, 4 tablespoonfuls of apple marmalade No. 1395. Mode.—Boil the milk with the lemon-peel until the former is well flavoured; then strain it, put in the rice, and let it gradually swell over a slow fire, adding sufficient sugar to sweeten it nicely. Then crush the rice to a smooth pulp with the back of a wooden spoon; line the bottom and sides of a round cake-tin with it, and put it into the oven to set; turn it out of the tin carefully, and be careful that the border of rice is firm in every part. Mix with the marmalade the beaten yolks of eggs and the butter, and stir these over the fire until the mixture thickens. Take it off the fire; to this add the whites of the eggs, which should be previously beaten to a strong froth; stir all together, and put it into the rice border. Bake in a moderate oven for about 1/2 hour, or until the soufflé rises very light. It should be watched, and served instantly, or it will immediately fall after it is taken from the oven. Time.—1/2 hour. Average cost, 1s. 6d. Sufficient for 4 or 5 persons. Seasonable from July to March.
Notes
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