Soufflé

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
Another way
Instructions (17)
  1. Stew ground rice, milk or cream, lemon rind, sugar, and bay-leaf together for ten minutes.
  2. Take out the lemon peel.
  3. Let the mixture stand till cold.
  4. Add the yolks of four well-beaten eggs with sifted sugar.
  5. Beat the four egg whites separately to a fine froth.
  6. Gently stir the beaten egg whites into the mixture.
  7. Pour into a tin mould.
  8. Bake in a quick oven for twenty minutes.
Another way
  1. Make a raised pie of any size you think proper.
  2. Boil milk, a bay-leaf, a little cinnamon, sugar, and coriander seeds until quite thick.
  3. Melt a piece of butter in another stewpan.
  4. Stir in a handful of flour and let it boil for some time.
  5. Strain the milk mixture through.
  6. Put all together.
  7. Add four or five eggs, beaten up for a long time.
  8. Add the beaten eggs at the last.
  9. Bake.
Original Text
Soufflé. Two table-spoonfuls of ground rice, half a pint of milk or cream, and the rind of a lemon, pared very thin, sugar, and a bay-leaf, to be stewed together for ten minutes; take out the peel, and let it stand till cold; then add the yolks of four eggs, which have been well beaten, with sifted sugar; the four whites to be beaten separately to a fine froth, and added to the above, which must be gently stirred all together, put into a tin mould, and baked in a quick oven for twenty minutes. Another way. Make a raised pie of any size you think proper. Take some milk, a bay-leaf, a little cinnamon, sugar, and coriander seeds; boil it till it is quite thick. Melt a piece of butter in another stewpan, with a handful of flour well stirred in; let it boil some time; strain the milk through, and put all together, adding four or five eggs, beaten up for a long time; these are to be added at the last, and then baked.
Notes
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