Lemon Souffle Recipe 1

Instructions

1. Mix 1/4 of a pound of flour very smoothly with 1 1/2 pints of milk; add 1/4 of a pound of sugar, which has been well rubbed upon the rind of 3 fresh lemons, and flavor with vanilla or other extracts, and 1/4 of a pound of butter, and boil gently until the mixture is thick and smooth.
2. Pour it out and stir it until it is nearly cold, then add the yolks of 6 eggs, well beaten.
3. Last of all, whisk the whites of 9 eggs to a firm foam, and add them, with the strained juice of 2 lemons, to the rest.
4. Butter a souffle-mould thickly, half fill it with the mixture, and bake in a moderate oven.
5. If it is necessary to fill the mould more than half, tie a band of well-buttered white paper round the top, to prevent the contents running over.
6. Serve the souffle the moment it comes out of the oven, or its appearance will be spoilt.
7. Time to bake, from thirty to forty minutes.

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