Arrowroot Souffle Recipe

Instructions

1. Mix 4 tablespoons of arrowroot with 1 cup of milk.
2. Stir it gradually into 1 pint of boiling milk, and add 2 tablespoons of sugar on which the rind of 1 lemon has been rubbed.
3. Let it boil for a quarter of an hour, stirring all the time.
4. Take it from the fire and let it cool, then stir in the well-beaten yolks of 6 eggs.
5. Well oil a plain tin mould, and when everything is ready, whisk the whites to a solid froth, and add them to the rest.
6. Fill the tin three parts full, and bake for twenty minutes in a good oven.
7. Serve immediately.