Cream Soufflé

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Time: Cook: 45 min Total: 45 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (6)

2 table-spoons fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
4 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
¹⁄₂ pint cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
5 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1¹⁄₂ ozs. sugar ↝ Sugar, NFS [Sugars and honey]
1 tea-spoon vanilla or 1 table-spoon maraschino ↝ Vanilla extract [Spices and Herbs]

Instructions (10)

Stir the flour with 2 ozs. of butter over the fire till smooth.
Add the cream, and stir continually till it boils.
Set aside to cool.
Beat the yolks till creamy.
Beat the butter to a cream.
Beat the butter and yolks together with the sugar and vanilla.
Mix with the cream.
Beat together and beat in three whites whipped to a stiff froth.
Pour into a buttered mould.
Steam over the fire for three quarters of an hour.

Original Text

Cream Soufflé

2 table-spoons fine flour 4 ozs. butter ¹⁄₂ pint cream 5 eggs 1¹⁄₂ ozs. sugar 1 tea-spoon vanilla or 1 table-spoon maraschino

Stir the flour with 2 ozs. of butter over the fire till smooth. Add the cream, and stir continually till it boils. Set aside to cool.

Beat the yolks till creamy. Beat the butter to a cream. Beat the butter and yolks together with the sugar and vanilla. Mix with the cream. Beat together and beat in three whites whipped to a stiff froth. Pour into a buttered mould. Steam over the fire for three quarters of an hour.

Notes

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