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📝 Description
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🥘 Ingredients
6 eggs, 5 oz. of pounded sugar, flavouring of vanilla, orange-flower water, or lemon-rind, 3 oz. of butter, 1 dessert-spoonful of rice-flour.
👨🍳 Method
Separate the yolks from the whites of the eggs, add to the former the sugar, the rice-flour, and either of the above flavourings that may be preferred, and stir these ingredients well together. Whip the whites of the eggs, mix them lightly with the batter, and put the butter into a small frying-pan. As soon as it begins to bubble, pour the batter into it, and set the pan over a bright but gentle fire; and when the omelet is set, turn the edges over to make it an oval shape, and slip it on to a silver dish, which has been previously well buttered. Put it in the oven, and bake from 12 to 15 minutes; sprinkle finely-powdered sugar over the soufflé, and _serve it immediately_.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at the Omelette Soufflé from Mrs. Beeton's classic cookbook this week, and I must say, it was a delightful journey back in time. The process was surprisingly straightforward. I found the rice flour added a unique texture that I hadn't expected — it gave the soufflé a delicate, almost marshmallow-like interior that was simply divine. The vanilla flavouring I chose was a delight. It was the perfect amount to scent the whole kitchen and make the dish feel luxurious. This recipe is perfect for the modern comfort-seeker looking to elevate their weekend brunch. The soufflé puffed up beautifully in the oven, and the powdered sugar on top added a lovely touch. I served it with a drizzle of fresh orange syrup, and it was a hit. If you're looking to impress with a vintage-inspired dish that's both elegant and comforting, give this Omelette Soufflé a try. Just be sure to have your oven preheated and ready to go — timing is key to achieving that perfect puff.
