The 1901 Cookbook Archive
No. 1573 — Vanilla Soufflé
English historical translation of Molokhovets recipe No. 1573 from the 1901 Russian cookbook, retaining original methods and measures.
Put an eighth Russian pound butter, a quarter pound potato flour, an eighth pound fine wheat flour and half a vanilla stick in a saucepan.
Thin with a bottle of milk, boil and cool.
Add half a glass sugar and nine yolks, stir smooth and fold in nine whipped whites.
Immediately transfer to a buttered tin mould or serving dish and bake in a hot oven.
To provide
¼ Russian pound potato flour, about ⅝ glass ⅛ pound fine wheat flour, about ⅜ glass | ½ vanilla stick and 1 bottle milk 9 eggs, ½ spoonful butter and ¼ pound sugar |
Original source: Read Russian recipe No. 1573. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.