Almond Souffle

Ingredients

• 1/2 pint of milk
• 3 tablespoonfuls of cornstarch
• 4 tablespoonfuls of cold milk
• 1/4 lb. of grated macaroons
• 5 eggs

Method

1. 1

   Moisten cornstarch with cold milk, add to hot milk and cook until thick.

2. 2

   Add grated macaroons, remove from fire, and fold in beaten egg whites.

3. 3

   Fill souffle cups and stand in boiling water for 20 minutes.

4. 4

   Serve immediately with a light wine sauce.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 38. The excerpt below is the record exactly as published.

Almond Souffle. Put a ]/2 pint of milk in a farina boiler. Moisten 3 tablespoonfuls of cornstarch with 4 tablespoonfuls of cold milk, add it to the 122 September. hot milk, cook until it thickens, add a J^ of a lb. of grated macaroons, take from the fire and add the well-beaten whites of 5 eggs

Cook this with the app: pantry check, scaling, and the assistant.