Arrowroot Souffle Recipe
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Instructions
- Mix 4 tablespoons of arrowroot with 1 cup of milk.
- 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.
- Let it boil for a quarter of an hour, stirring all the time.
- Take it from the fire and let it cool, then stir in the well-beaten yolks of 6 eggs.
- Well oil a plain tin mould, and when everything is ready, whisk the whites to a solid froth, and add them to the rest.
- Fill the tin three parts full, and bake for twenty minutes in a good oven.
- Serve immediately.
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