A Plain Soufle - Sweet Dishes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

A PLAIN SOUFLE.

Mix well together six ounces of rice-flour, arrowroot, or tous les mois, with half a pint of milk flavoured with essence of almond and lemon peel, or orange-flour water, let it thicken over the fire, stirring to keep it smooth, sweeten with white sugar, add the beaten yolks of five eggs, proceed as in the last receipt, adding the whisked whites at the moment of placing the souflé into the oven; if there happen to be no souflé dish, a cake-tin may make a tolerable substitute, a paper fringed should then line the tin and a napkin should be twisted round it when brought to table.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore