Hot puddings and pudding sauces
Spanish Soufflé.
Ingredients
- ¼ cup butter
- ½ cup stale bread crumbs
- 1 cup milk
- 2 tablespoons sugar
- 3 eggs
- ½ teaspoon vanilla
Method
- Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor.
- Bake as Fruit Soufflé. ( Fruit Soufflé. )
From Fruit Soufflé.
This recipe follows the method of Fruit Soufflé. . Read the method above for any substitutions or additions specific to this recipe.
Method
- Rub fruit through sieve; if canned fruit is used, first drain from syrup.
- Heat and sweeten if needed; beat whites of eggs until stiff, add gradually hot fruit pulp, and continue beating; turn into buttered and sugared individual moulds, having them three-fourths full; set moulds in pan of hot water and bake in slow oven until firm, which may be determined by pressing with finger; serve with Sabyon Sauce.
Kitchen Notes
- A double boiler is a bowl or insert set over simmering water.
Original 1896 Text
¼ cup butter ½ cup stale bread crumbs 1 cup milk 2 tablespoons sugar 3 eggs ½ teaspoon vanilla Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake as Fruit Soufflé.