Brown and Polson's Souffle Pudding

Thumbnail of Brown and Polson's Souffle Pudding recipe

Put six ounces of Brown and Poison's patent corn-flour into a stewpan with eight ounces of pounded sugar, and mix these smoothly together with a quart of milk; add four ounces of fresh butter, a pinch of salt, and a few drops of essence of vanilla; stir briskly on the fire until it boils; and then work in vigorously six yolks of eggs, and the six whites whisked into a firm froth are to be lightly incorporated with the batter, which must then be poured into a slightly-buttered pie-dish, and baked in a moderately-heated oven for about half an hour, sugared over the surface, and sent to table immediately.

No. 992a