American
Chocolate Soufflé
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 2 tablespoons Butter
- 2 tablespoons Flour
- ¾ cup Milk
- 1½ squares Chocolate
- ⅓ cup Sugar
- 2 tablespoons Hot Water
- 3 Eggs
- ½ teaspoon Vanilla
Make it
Method
- 1
Melt the butter, add flour, and pour on gradually, while stirring constantly, milk; cook until boiling-point is reached. Melt chocolate in a small saucepan placed over hot water, add sugar and water, and stir until smooth.
- 2
Combine mixtures, and add yolks of eggs well beaten; cool. Fold in whites of eggs beaten stiff, and add vanilla. Turn into a buttered baking-dish, and bake in a moderate oven twenty-five minutes. Serve with Cream Sauce I.
Source & rights
Where this recipe comes from
Chocolate Soufflé, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.