Homemade
Chocolate Recipes:
Cocoanut
Soufflé
- 1 cup of milk,
- 1 pinch of salt,
- 3 level tablespoonfuls
of flour, softened in a little cold milk.
- 2 level tablespoonfuls
of butter,
- 4 level tablespoonfuls
of sugar,
- Yolks of 4 eggs,
- 1 teaspoonful of
vanilla,
- 1 cup of shredded
cocoanut,
- Whites of 4 eggs.
Heat milk, add salt and flour and cook ten minutes after it has thickened. Mix together,
butter, sugar and yolks of eggs. Pour hot mixture over, stirring well and set aside
to cool. Add vanilla and cocoanut. Lastly fold in the stiffly beaten whites of the
eggs. Bake in buttered pan, in moderate oven until firm. Serve hot with Chocolate
Sauce.
Recipe Credit: Miss Elizabeth Kevill Burr
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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