Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pint of cream
- 1 pint of the cream
- 1/2 pint of cream
- 3 teaspoonfuls of pounded sugar
- 1 teaspoonful of flour
- 6 eggs
- one way until the mixture thickens
- 4 eggs
Directions
_Ingredients._—3 oz. of grated chocolate, ¼ lb. of sugar, 1½ pint of cream, 1½ oz. of clarified isinglass, the yolks of 6 eggs. _Mode._—Beat the yolks of the eggs well, put them into a basin with the grated chocolate, the sugar, and 1 pint of the cream; stir these ingredients well together, pour them into a jug, and set this jug in a saucepan of boiling water; stir it one way until the mixture thickens, but _do not allow it to boil_, or it will curdle. Strain the cream through a sieve into a basin; stir in the isinglass and the other ½ pint of cream, which should be well whipped; mix all well together, and pour it into a mould which has been previously oiled with the purest salad-oil, and, if at hand, set it in ice until wanted for table. _Time._—About 10 minutes to stir the mixture over the fire. _Average cost_, 4_s._ 6_d._, with cream at 1_s._ per pint. _Sufficient_ to fill a quart mould. _Seasonable_ at any time.
CHOCOLATE SOUFFLÉ.
_Ingredients._—4 eggs, 3 teaspoonfuls of pounded sugar, 1 teaspoonful of flour, 3 oz. of the best chocolate. _Mode._—Break the eggs, separating the whites from the yolks, and put them into different basins; add to the yolks the sugar, flour, and chocolate, which should be very finely grated, and stir these ingredients for 5 minutes. Then well whisk the whites of the eggs in the other basin until they are stiff, and, when firm, mix lightly with the yolks till the whole forms a smooth and light substance; butter a round cake-tin, put in the mixture, and bake in a moderate oven from 15 to 20 minutes. Pin a white napkin round the tin, strew sifted sugar over the top of the soufflé, and send it immediately to table. The proper appearance of this dish depends entirely on the expedition with which it is served; and some cooks, to preserve its lightness, hold a salamander over the soufflé until it is placed on the table. If allowed to stand after it comes from the oven it will be entirely spoiled, as it falls almost immediately. _Time._—15 to 20 minutes. _Average cost_, 1_s._ _Sufficient_ for a moderate-sized soufflé. _Seasonable_ at any time.