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Soufflé au Chocolat

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Melt two tablets of chocolate (Menier) in a dessert-spoonful of water over heat, stirring till the chocolate is well wetted and very thick.
  2. Then prepare some feculina flour in the following way: Take for five or six persons nearly a pint of milk.
  3. Sweeten it well with sugar;
  4. take two dessert-spoonfuls of feculina.
  5. Boil the sweetened milk, flavoring it with a few drops of vanilla essence.
  6. When it is boiled, take it from the fire, and let it get cold, mixing in the flour by adding it slowly so as not to make lumps.
  7. Put it back on a brisk fire and stir till it thickens;
  8. add then the melted chocolate, and when that is gently stirred in take off your pan, and again let it get cold.
  9. At the moment of cooking the soufflé, add three whites of eggs beaten stiff.
  10. Butter a deep fireproof dish, and pour in the mixture, only filling up half of the dish.
  11. Cook in the oven for fifteen minutes in a gentle heat, and serve immediately.
  12. A tablet of Chocolat Menier is a recognized weight.