Chocolate Soufflé

From Alison French’s recipe book

Transcribed from the handwritten family collection.

Ingredients

• 4 oz. chocolate
• 4 oz. sugar
• 2 oz. butter
• 1 pint milk
• 1 teaspoon vanilla
• 6 heaped tablespoons flour
• 6 eggs, separated

Directions

1. Melt the chocolate, sugar, butter, milk, and vanilla together.
2. Add the flour and boil well, as written in the original.
3. Add the 6 egg yolks and mix.
4. Fold in the 6 whipped egg whites.
5. Steam for 2 hours.

Family recipe notes

The original specifies steaming, rather than oven baking. It does not specify the mold size or whether the pint measure is Imperial or US.

Original recipe page

View the handwritten recipe page