Dinner
Chocolate soufflé
Marion Harland’s original method for Chocolate soufflé, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cook together in a saucepan a tablespoonful of butter and two of flour, and as these thicken stir into them six tablespoonfuls of sweet milk.
- Beat thick and smooth, then pour upon the yolks of three eggs that have been beaten light with two tablespoonfuls of sugar.
- Whip hard, adding four tablespoonfuls of grated sweetened chocolate, until the mixture is lukewarm;
- When cold add the stiffened whites of the eggs, fold these in lightly and bake in a quick oven.
- Serve at once with sweetened whipped cream.
Historical transcription
Source method
- 1
Cook together in a saucepan a tablespoonful of butter and two of flour, and as these thicken stir into them six tablespoonfuls of sweet milk. Beat thick and smooth, then pour upon the yolks of three eggs that have been beaten light with two tablespoonfuls of sugar. Whip hard, adding four tablespoonfuls of grated sweetened chocolate, until the mixture is lukewarm; put on the ice to cool, covering it to keep a crust from forming on top. When cold add the stiffened whites of the eggs, fold these in lightly and bake in a quick oven. Serve at once with sweetened whipped cream.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.