Coffee 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 (7)
Instructions (12)
  1. Throw the coffee into the boiling cream or milk.
  2. Cover closely and set aside for an hour.
  3. Strain through fine muslin.
  4. Melt the butter in a large enamel saucepan.
  5. Add the flour.
  6. Mix till perfectly smooth.
  7. Add the cream and sugar.
  8. Stir together.
  9. Set aside to cool.
  10. Add the yolks beaten till creamy, and the vanilla.
  11. Then whip in the whites, which should be whisked to a firm froth.
  12. Bake in a buttered soufflé dish in a moderate oven for three-quarters of an hour.
Original Text
Coffee Soufflé 2 ozs. roasted whole coffee 1¹⁄₂ pints cream or milk 3 ozs. butter 3 ozs. fine flour 3 ozs. powdered sugar 1 tea-spoon vanilla 8 eggs Throw the coffee into the boiling cream or milk. Cover closely and set aside for an hour. Strain through fine muslin. Melt the butter in a large enamel saucepan. Add the flour. Mix till perfectly smooth. Add the cream and sugar. Stir together. Set aside to cool. Add the yolks beaten till creamy, and the vanilla. Then whip in the whites, which should be whisked to a firm froth. Bake in a buttered soufflé dish in a moderate oven for three-quarters of an hour. [Pg 56]
Notes
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