A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Should be served the moment it is taken from the oven, as it is liable to fall.
Preserved exactly as written in the original source
Break six eggs into separate cups
Beat four of the yolks, mix with them one teaspoonful of flour, three tablespoonfuls of powdered sugar, very little salt
Flavor with extract lemon or any other of the flavors that may be preferred
Whisk the whites of six eggs to a firm froth
Mix them lightly with the yolks
Pour the mixture into a greased pan or dish
Bake in a quick oven
When well-risen and lightly browned on the top, it is done
Roll out in warm dish, sift pulverized sugar over, and send to table
Modern guidance to help you succeed with this vintage recipe
Whipping egg whites creates a foam structure where air bubbles are trapped by unfolded proteins. The addition of sugar stabilizes these proteins, preventing collapse. Using only 4 yolks (instead of 6) reduces the mixture's density, allowing the whipped whites to lift the soufflé more effectively. Baking in a "quick" (hot) oven sets the protein structure rapidly before the air bubbles can escape, creating the characteristic rise.
This dish cannot be made ahead. Soufflés depend on trapped air bubbles that begin deflating immediately after mixing and especially after baking. All components should be prepared fresh and the soufflé baked and served immediately.
Soufflés cannot be stored or reheated successfully. The delicate egg foam structure collapses as it cools, and reheating will not restore the texture. This must be consumed immediately after baking.
AI-generated tips from Chef Cecil's culinary database
This dish cannot be made ahead. Soufflés depend on trapped air bubbles that begin deflating immediately after mixing and especially after baking. All components should be prepared fresh and the soufflé baked and served immediately.
Soufflés cannot be stored or reheated successfully. The delicate egg foam structure collapses as it cools, and reheating will not restore the texture. This must be consumed immediately after baking.
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