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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 800)~75% of the text changedremovedadded
30 g arrowrot (pilrotmel) (kan erstattes med maisenna). gr. maizena 15 g sukker. gr. sukker 2 stk egg (delt i plomme og hvite). 2,5 dl melk. ⅛ l. melk vanilje eller sitronsaft (til smak). smør (til formen). Rør arrowrotet ut sitron. Melet utrøres i 2 dl av melken til en klumpfri jevning.. Kok opp del. melk; resten av melken, hell den melken kokes op, helles i jevningen, og hell alt meljevningen, has tilbake i kjelen. Tilsett gryten, tilsettes sukker og vanilje eller sitronsaft.. Rør sitronsaft, røres over varmen til massen slipper kjelen. Ta kjelen gryten. Tas av platen.. Rør inn varmen, irøres de vispede eggeplommene, og vend til sist forsiktig inn eggeplommer samt tilsist de stivpiskede eggehvitene.. Hell massen stivvispede eggehviter. Has i en godt smurt form og stek settes i varm ovn (ca. 200 °C) i 20–25 20—25 minutter. Serveres straks.

Note on Modernised

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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