Here are six different ways to make authentic old-fashioned chocolate souffle desserts, based on recipes from more than 100 years ago!

6 classic chocolate souffle recipes from the early 1900s


1. Chocolate souffle recipe (1916)

From The Ogden Standard (Ogden City, Utah)

Combine two tablespoons of butter and two tablespoons of flour, and add gradually a cup of scalded milk.

Melt two squares of chocolate in a double boiler, add one half cup of sugar and two tablespoons of hot water.

Stir until smooth. Combine the two, add the well-beaten yolks of three eggs; allow the mixture to cool, and then fold in of three eggs beaten stiff. Add one teaspoon of vanilla.

Turn the mixture into a buttered baking dish and bake in a moderate oven for twenty-five minutes.


2. Classic chocolate souffle recipe (1909)

From Chocolate and Cocoa Recipes By Miss Parloa, Compliments of Walter Baker & Co., Ltd.

Half a pint of milk, two ounces of Walter Baker & Co.’s Chocolate, three tablespoonfuls of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, four eggs.

Put the milk in the double-boiler, and place on the fire. Beat the butter to a soft cream, and beat the flour into it. Gradually pour the hot milk on this, stirring all the time. Return to the fire and cook for six minutes. Put the shaved chocolate, sugar, and two tablespoonfuls of water in a small pan over a hot fire, and stir until smooth and glossy. Stir this into the mixture in the double-boiler. Take from the fire and add the yolks of the eggs, well beaten; then set away to cool. When cool add the whites of the eggs, beaten to a stiff froth. Pour the batter into a well-buttered earthen dish that will hold about a quart, and cook in a moderate oven for twenty-two minutes. Serve immediately with vanilla cream sauce.

3. Chocolate souffle recipe

From The tried and true cook book of St. George’s, by Catherine Aishton (1900)

Melt 1 oz. of butter in a saucepan, add 1 oz. of flour. Mix well together and add 1 good cup of milk. Stir over fire until it thickens, then add 1 tablespoon of sugar, the yolks of 4 eggs, a little vanilla essence and 1/4 lb. grated sweet chocolate. Stir all well together, then add the stiffly-whipped whites of 6 eggs and put all in a papered souffle dish. Bake for 10 minutes in a moderate oven. Serve immediately.


4. Chocolate souffle recipe (1912)

From Dates and dainty dishes, by Margaret Frances Tomes

Half pint of milk, 2 ounces of Baker’s chocolate, 3 tablespoonfuls of sugar, 1 tablespoonful of butter, 2 tablespoonfuls of flour, 4 eggs. Put the milk in a double boiler and place on the fire. Beat the butter to a soft cream, and beat the flour into it. Gradually pour the hot milk on this, stirring all the time. Return to the fire and cook 6 minutes. Put the chocolate, sugar and 2 tablespoonfuls of water in a small pan over a hot fire, stir until smooth. Stir this into the mixture in the double boiler. Take from the fire and add yolks of the eggs well beaten, then set away to cool. When cool, add the whites of the eggs beaten to a stiff froth. Pour the batter into a well-buttered dish that will hold a quart, and cook in a moderate oven for 20 minutes.


5. Chocolate souffle recipe (1917)

From The national course in home economics, by Beezley, Gregory, & Chabrison

One-half pint of milk, two ounces of chocolate, three tablespoonfuls of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, four eggs. Put the milk in the double boiler and place on the fire. Beat the butter to a soft cream and beat the flour into it. Gradually pour the hot milk on this, stirring all the time.

Return to the fire and cook for six minutes. Put the shaved chocolate, sugar and two tablespoonfuls of water in a small pan over the hot fire, and stir until smooth and glossy. Stir this into the mixture in the double boiler. Take from the fire and add the yolks of the eggs, well beaten; then set away to cool. When cool, add the whites of the eggs, beaten to a stiff froth. Pour the batter into a well-buttered earthen dish that will hold about a quart and cook in a moderate oven for twenty-two minutes. Serve immediately with vanilla cream sauce.


6. Chocolate souffle recipe (1900)

From The tried and true cook book of St. George’s, by Catherine Aishton

Ingredients

2 ozs. of finely grated chocolate
3 ozs. flour
2 ozs. sugar
1 oz. of butter
1/2 pint of milk
3 yolks of eggs
4 whites of eggs
1/2 teaspoonful of vanilla essence
custard or other suitable sweet sauce

Method

Place the milk and chocolate in a small stewpan and simmer gently until dissolved. Melt the butter, stir in the flour, add the chocolate mixture and boil well. Let it cool a little, add the vanilla, sugar, the yolks of eggs one at a time, give the whole a good beating, then stir in as lightly as possible the stiffly whisked whites of eggs. Turn into a well buttered mould, and steam gently from 45 to 50 minutes. Serve with sauce around.


About this story

Filed under: 1900s, 1910s, Dessert recipes

Click for more on these topics: , , , , , , , ,

Leave a Reply

Your email address will not be published.