(From my great-grandmother's 1909 publication of 'Mrs Beeton's Every-Day Cookery' - see this post for more information.)
Continuing on the Royal theme, here's a recipe with a regal title. Somehow I can't see William and Kate eating this on their big day...
INGREDIENTS.-I oz. of fine flour, I oz. of butter, I gill of milk, 4 yolks of eggs, 5 whites of eggs, I dessertspoonful of castor sugar, 2 ozs. of crushed Savoy biscuits, vanilla essence.
METHOD.-Melt the butter, stir in the flour, add the milk, and cook and stir until it leaves the sides of the stewpan clear. Cool slightly, add the sugar and vanilla, the yolks of eggs one at a time, beat well, and then stir in the biscuit crumbs. Whisk the whites stiffly, stir them lightly in, and pour the mixture into a well-buttered souffle mould. Cover with a buttered paper, and steam very gently for 40 minutes, or bake in a hot oven for 25 minutes. Serve with wine or jam sauce.
TIME.-To cook the souffle, from 25 to 40 minutes. AVERAGE COST, 10d
., exclusive of the sauce. SUFFICIENT for 3 or 4 persons.
[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]