5 EGGS, 2 oz. of butter, 3 oz. of castor sugar, 2 large bars of chocolate, 6 oz. of the crumb of the bread, and vanilla essence to taste. Cream the butter, and stir into it gradually the yolks of the EGGS, the sugar, and chocolate. Previously soak the bread in milk or water. Squeeze it dry, and add to it the other ingredients. Add vanilla and the whites of the EGGS whipped to a stiff froth, and pour the mixture into a buttered pie-dish or cake tin. Bake 3/4 of an hour, and serve immediately. If the SOUFFLÉ is baked in a cake tin, a serviette should be pinned round it before serving.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)