Victorian Chocolate Soufflé from 1846

Here's a decadent dessert with an airy texture and rich chocolate flavor.

Victorian AI generated image of Chocolate Souffle

This antique chocolate souffle recipe hails from a cookbook from 1846 called Random Recipes, published by The Society for Seamen’s Children. The cookbook is a compilation of recipes submitted by society members. It was sold to raise funds for the organization’s cause. The Society for Seamen’s Children—known today as Seaman’s Society for Children and Families—was established to provide education and support to the children of sailors who had lost their lives at sea.

This chocolate souffle recipe is a testament to the timeless appeal of classic dessert recipes. Despite its age, this recipe still holds its own against modern souffle recipes. Happily, the chocolate souffle’s delicate, airy texture and intense chocolate flavor have been captivating palates for centuries. And this surprisingly simple recipe is sure to do the same for your guests. So, if you’re looking to bring a touch of history and indulgence to your dessert table, try this classic with some coffee ice cream on the side.

Recipe Note

To convert the old recipe instructions of “bake in a moderate oven 25 minutes”, you need to determine what temperature a “moderate oven” is in modern terms. Typically, a moderate oven is considered to be around 375°F, but this can vary based on your range and personal preferences. So, to follow this recipe, set your oven to 375°F and bake the souffle for 25 minutes—or until it has risen and the top is golden brown.

Victorian AI generated image of Chocolate Souffle

Traditional Chocolate Soufflé from the Victorian Era

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3/4 cup milk
  • 1 1/2 cup squares unsweet chocolate
  • 1/3 cup sugar
  • 3 egg yokes
  • 3 egg whites
  • 1/2 teaspoon vanilla


  1. Melt butter. Add flour. Pour milk on gradually while stirring. Cook until boiling point is reached.
  2. Melt [unsweetened chocolate] in sauce pan over water.
  3. Add [sugar] to chocolate and stir until smooth. Combine mixtures.
  4. Add well beaten [egg yolks] to mixture. Cool.
  5. Beat [egg whites] stiff. Fold into mixture when cool.
  6. Add [vanilla]. Turn into buttered dish. Bake in a moderate oven 25 minutes.  (To cook put in pan of water.)
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Recipe for an early Victorian version of Chocolate Souffle

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