Soufflé—Arrowroot. No. 1. Baked. (Wootton.)

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1 oz. of arrowroot ↝ Arrowroot, raw [Vegetables and Vegetable Products]
a little cold milk ↝ Milk, NFS [Milk, reduced fat]
1/2 pt. new milk, boiling ↝ Milk, NFS [Milk, reduced fat]
the beaten-up yolks of 3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
about 3 tablespoonfuls of well-sweetened stewed apples ↝ Apple, raw [Apples]
the 3 whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (7)

Mix 1 oz. of arrowroot with a little cold milk.
Pour 1/2 pt. new milk, boiling, over it.
Let it stand to grow cool.
Then add the beaten-up yolks of 3 eggs, and about 3 tablespoonfuls of well-sweetened stewed apples.
Beat up the 3 whites separately on a plate with a knife to a stiff froth.
Mix all up together and put it into a pie-dish.
Bake about 20 minutes in rather a quick oven.

Original Text

Soufflé—Arrowroot. No. 1. Baked. (Wootton.)
Mix 1 oz. of arrowroot with a little cold milk. Pour ½ pt. new milk, boiling, over it. Let it stand to grow cool. Then add the beaten-up yolks of 3 eggs, and about 3 tablespoonfuls of well-sweetened stewed apples.
Beat up the 3 whites separately on a plate with a knife to a stiff froth. Mix all up together and put it into a pie-dish. Bake about 20 minutes in rather a quick oven.

Notes

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