6 EGGS, 2 oz. of rice, 1 pint of milk, sugar to taste, vanilla essence or the peel of 1/2 a lemon, and 1 oz. of butter. Stew the rice in the milk with the butter, sugar, and the lemon peel, if the latter is used for flavouring. When the rice is tender remove the peel; or flavour with vanilla essence, and let all cool. Separate the yolks of the EGGS from the whites, and beat each separately into the rice for 2 or 3 minutes. Whip the whites of the EGGS to a stiff froth, and stir them lightly into the mixture. Have ready a buttered SOUFFLÉ tin, pour the mixture into it, and bake the SOUFFLÉ for 20 minutes in a hot oven. Sprinkle with castor sugar, and serve at once.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)