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Arrowroot Soufflé

A light soufflé of arrowroot, milk, sugar and eggs, flavored with vanilla or lemon, baked in a dish 20–25 min in a hot oven. From Erken's chapter on food for the sick, 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 667 (falt i det fri)

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About the dish

From the chapter "A little nursing and food for the sick." Arrowroot was regarded as especially easily digestible and was a common thickening agent in food for the sick around 1900.

How to make it

  1. 1

    Stir out the flour

    Stir the arrowroot into 2 dl of the milk to a lump-free slurry.

  2. 2

    Cook the slurry

    Bring the rest of the milk to a boil, pour it into the slurry, and pour everything back into the pan. Add the sugar and vanilla or lemon juice.

  3. 3

    Stir thick

    Stir over the heat until the mixture pulls away from the pan. Take the pan off the burner.

  4. 4

    Eggs

    Stir in the beaten egg yolks, and finally fold in the stiffly whipped egg whites gently.

  5. 5

    Bake

    Pour the mixture into a well-buttered dish and bake in a hot oven (about 200 °C (390 °F)) for 20–25 minutes. Serve at once.

Changes from the original

Measurements are converted to modern units (del. = dl). Arrowroot can be replaced with potato starch or cornstarch. The oven temperature is estimated (about 200 °C (390 °F)), since the original only says "hot oven".

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 667) → Modernisert~75% av teksten endretfjernetlagt til
30 gr. g arrowrot (pilrotmel) (kan erstattes med maisenna). 15 gr. sukker g sukker. 2 stk egg ¼ l. melk (delt i plomme og hvite). 2,5 dl melk. vanilje eller citron. Melet utrøres sitronsaft (til smak). smør (til formen). Rør arrowrotet ut i 2 del. melk; resten dl av melken kokes op, heldes til en klumpfri jevning.. Kok opp resten av melken, hell den i meljevningen, haves jevningen, og hell alt tilbake i gryten, tilsættes kjelen. Tilsett sukker og vanilje eller citronsaft, røres sitronsaft.. Rør over varmen, varmen til massen slipper gryten. Tages kjelen. Ta kjelen av varmen, irøres platen.. Rør inn de vispede eggeblommer samt tilsidst eggeplommene, og vend til sist forsiktig inn de stivvispede eggehviter. Haves stivpiskede eggehvitene.. Hell massen i en godt smurt form og sættes stek i varm ovn 20—25 (ca. 200 °C) i 20–25 minutter. Serveres straks.

Note til Modernisert

Maal er omregnet til moderne enheter (del. = dl). Arrowrot kan erstattes med potetmel eller maisenna. Ovnstemperatur er anslaatt (ca. 200 °C), da originalen bare sier «varm ovn».

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Frequently asked questions

What is arrowroot, and can I use something else?
Arrowroot is a fine, easily digestible starch that was used in food for the sick because it is gentle on the stomach. Cornstarch can be used in the same amount, but the texture becomes a bit firmer.
How long should the soufflé bake?
20–25 minutes in a hot oven, in a well-buttered dish. Total time including cooking the porridge base is around 45 minutes.
How do I get the soufflé airy?
Stir the egg yolks into the cooled, thick flour mixture first, and then gently fold in the stiffly whipped egg whites at the very end. Put the dish in the oven right away.
What is it flavored with?
Vanilla or lemon juice is stirred in together with the sugar while the mixture is cooked over the heat.

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