Soufflé–Marmalade

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

4 ozs. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 ozs butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 tablespoonsful of marmalade ↝ Marmalade [Jams, syrups, toppings]
a little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (4)

Mix the flour, sugar and butter with a little milk, and stir it over the fire until it boils.
Lift the saucepan off the fire, then add the yolks of egg and marmalade.
Add the whites, after they are well beaten, at the last.
Bake in rather a hot oven.

Original Text

Soufflé–Marmalade. (Mrs. E. Emslie. 1897.)
4 ozs. of flour, 2 ozs. butter, 2 ozs. sugar, 3 eggs, 2 tablespoonsful of marmalade.
Mix the flour, sugar and butter with a little milk, and stir it over the fire until it boils; lift the saucepan off the fire, then add the yolks of egg and marmalade; the whites, after they are well beaten, are added at the last.
Bake in rather a hot oven.

Notes

—